← Back to Search Results
baking
Pumpkin Brulee Recipe-2821

Photo by: Joseph De Leo
Comments: 0
 

Recipe

In the fall, I like to use miniature pumpkins as very special serving dishes for soups and desserts. Pumpkin Brûlée calls for pumpkin purée and creates quite a stir when it’s presented at the table in individual pumpkin shells.

Yield: 6 servings

Ingredients

  • 6 miniature pumpkins, each about ½ pound
  • ¾ cup milk
  • ¾ cup heavy sweet cream
  • 4 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 vanilla bean, split
  • 3 egg yolks
  • 3 tablespoons white sugar
  • 3 tablespoons dark brown sugar
  • Spice Ice Cream
  • Pumpkin Chips

Directions

1. Preheat oven to 300°.

2. Remove stems from pumpkins and cut off tops. Hollow out pumpkins, discarding seeds, reserving pulp, and leaving ¼-inch perimeter of pulp in shells.

3. Cut pumpkin pulp into cubes and place in a saucepan. Cover with water and bring to a boil. Cook until pumpkin is tender, about 20 to 30 minutes. Drain pumpkin and place in a food processor. Purée until very fine, and strain. Reserve ¾ cup pumpkin pulp for this recipe and refrigerate remainder of pulp for another use.

4. Combine milk, cream, 2 tablespoons sugar, cinnamon, nutmeg, and vanilla bean in a saucepan. Bring to a boil, stirring occasionally. Remove from heat just after mixture has come to a boil. Remove vanilla bean and add pumpkin purée. Stir until ingredients are combined and allow mixture to cool.

5. Combine 2 tablespoons sugar and egg yolks and beat until eggs are pale and form a light ribbon. Add a third of milk-pumpkin mixture to egg-yolk mixture and beat to combine. Return ingredients to saucepan and cook over very low heat, stirring, for 2 minutes. Be careful not to let mixture come to a simmer.

6. Beat the sauce for 1 minute, off heat, to cool, and strain through a fine sieve.

7. Spoon custard mixture into pumpkin shells. Place shells on a baking sheet and bake for 45 minutes to 1 hour, or until custard has set. Remove from oven and allow to cool on baking sheet.

8. Preheat broiler.

9. Combine white sugar and brown sugar and mix. Spoon sugar mixture over Custards. Place pumpkin shells under broiler and broil until sugar has caramelized. Check broiler after 2 minutes and turn pumpkin shells if sugar appears to be browning only in one spot.

To Serve: Place pumpkin shells on six dessert plates. Place a scoop of Spice Ice Cream on top of each pumpkin. Garnish with Pumpkin Chips.


© 1994 David Burke and Carmel Berman Reingold
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Pumpkin Chips or Spice Ice Cream. For nutritional information on Pumpkin Chips or Spice Ice Cream, please follow the links above.

238kcal (12%)
31mg (1%)
26g
0g
14g (22%)
0g
8g (41%)
4g
1g
149mg (50%)
23g
3g
9mg
150mg
240mcg RAE (8%)
2mg (3%)
79mg (8%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
food-to-live-by Food to Live By
by Myra Goodman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cooking-for-friends Cooking for Friends
by Gordon Ramsay
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
living-raw-food Living Raw Food
by Sarma Melngailis
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?