Pumpkin Creme Brulee

Directions

1. 1

   Carefully slice off the top of your mini-pumpkins with a rolling motion.

2. 2

   Spoon out the seeds, and then scrape down the pumpkins into little bowls. Reserving the flesh for the cream mixture.

3. 3

   Combine the pumpkin flesh with everything except the egg yolks.

4. 4

   Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl.

5. 5

   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.

6. 6

   Strain AGAIN as you pour the cream into the pumpkin bowls.

7. 7

   Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles slightly.

8. 8

   Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.

9. 9

   Just before serving, top with any kind of sugar and torch it.

10. 10

    If you don't have a torch, I would HIGHLY recommend melting some white sugar separately and pouring it on instead of any other fake brulee methods out there.