🎃BEST Dessert I’ve Ever Made🎃 After all the lemon possets this Summer, I thought fall should have its own turn. 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 dessert you’ve never had… Mini-Pumpkin Creme Brulee. Ingredients: 5 Mini Pumpkins 2 Cups (500g) Heavy Cream 1 Cinnamon Stick 5 Cloves ¼ Inch Ginger ⅛ tsp Ground Nutmeg 1 Vanilla Bean (Split & Scraped) ½ Cup White Sugar ⅛ tsp Salt 5 Egg Yolks Garnish 2 Tbsp Light Brown Sugar 1 Extra Tbsp White Sugar -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. -Combine the pumpkin flesh with everything except the egg yolks. (It’s more traditional to combine the sugar with the eggs, but I like melting it into the cream for something more smooth) -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. -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. -Cook for 1 hour and 15 minutes or until the sides of the dessert are solid, but the center still jiggles. -Let the pumpkins cool down slowly to room temp with the oven door cracked open, and then place them in the fridge to cool. -JUST before serving, top with a turbinado sugar, or a 2:1 blend of Brown and White sugar -Torch*, Enjoy, and Tag me. *If you need a cheap butane torch that gets the job done, I have one for under 25 bucks in my storefront. #cremebrulee#pumpkin#fallrecipes#dessert#pumpkinspice#EasyRecipes
🎃BEST Dessert I’ve Ever Made🎃 After all the lemon possets this Summer, I thought fall should have its own turn. 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 dessert you’ve never had… Mini-Pumpkin Creme Brulee. Ingredients: 5 Mini Pumpkins 2 Cups (500g) Heavy Cream 1 Cinnamon Stick 5 Cloves ¼ Inch Ginger ⅛ tsp Ground Nutmeg 1 Vanilla Bean (Split & Scraped) ½ Cup White Sugar ⅛ tsp Salt 5 Egg Yolks Garnish 2 Tbsp Light Brown Sugar 1 Extra Tbsp White Sugar -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. -Combine the pumpkin flesh with everything except the egg yolks. (It’s more traditional to combine the sugar with the eggs, but I like melting it into the cream for something more smooth) -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. -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. -Cook for 1 hour and 15 minutes or until the sides of the dessert are solid, but the center still jiggles. -Let the pumpkins cool down slowly to room temp with the oven door cracked open, and then place them in the fridge to cool. -JUST before serving, top with a turbinado sugar, or a 2:1 blend of Brown and White sugar -Torch*, Enjoy, and Tag me. *If you need a cheap butane torch that gets the job done, I have one for under 25 bucks in my storefront. #cremebrulee #pumpkin #fallrecipes #dessert #pumpkinspice #EasyRecipes