Eyra's Pumkin Creme Brulee
So after you’re done decorating your house with a bunch of delicious autumnal fruits. Don’t toss them in the compost. Instead, I present to you, the greatest fall dessert you’ve never had…
Mini-Pumpkin Creme Brulee.
Recipe by Garreth Dias
Inspired by Trigg Ferrano
2 Cups (500g) Heavy Cream
1 Cinnamon Stick
¼ Inch Ginger
⅛ tsp Ground Nutmeg
1 Vanilla Bean (Split & Scraped)
½ Cup White Sugar
⅛ tsp Salt
2 Tbsp Light Brown Sugar
1 Extra Tbsp White Sugar
1) Prepare the Pumpkin - Slice off the top of your mini-pumpkins, spoon out the seeds, and then shave away as much as you feel comfortable. Reserving the flesh for the cream mixture.
2) Prepare the Anglaise- Combine the pumpkin flesh with everything except the egg yolks. Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl. While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture.
3) Fill Pumpkins with Anglaise - Strain AGAIN as you pour the cream into the pumpkin bowls, and then fill the baking dish with water till about halfway up the sides of the pumpkins.
4) Cook the Filled Pumpkins - Cook for 1:45-2hrs at 225F/110C or until the sides of the dessert are solid, but the center still jiggles a little. It really depends on the oven and pumpkins. Test and adjust.
5) Cool -Let the pumpkins cool down slowly to room temp with the oven door cracked open, and then place them in the fridge to cool.
6) Prepare the Brulee - JUST before serving, top with a turbinado sugar, or a 2:1 blend of Brown and White sugar