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    Crème Brûlée INSIDE Mini Pumpkins



    Crème Brûlée INSIDE Mini Pumpkins

    My most popular recipe yet…

    This may not be my most viewed video, but it is definitely the recipe I get tagged in the most. And fall is here, so I figured I would update the recipe with a few more tips and tricks. For the FULL recipe and many others check out my website

    Ingredients:
    6 – 7 Mini Pumpkins
    2 cups Heavy Cream
    1 Cinnamon Stick (1/2 tsp ground)
    5 cloves (1/4 tsp ground cloves)
    1/4 inch Ginger
    1/8 tsp Ground Nutmeg
    1 Vanilla Bean
    1/2 cup White Sugar
    1/8 tsp Salt
    5 Egg Yolks
    For the Garnish
    2 tbsp Light Brown Sugar
    2 tbsp White Sugar

    -CAREFULLY slice off the top of your mini-pumpkins with a rolling motion. It’s always difficult to cut hard, round food, so be take your time.
    -Spoon out the seeds, and then scrape down the pumpkins into little bowls. Reserving the flesh for the cream mixture.
    -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.
    -Strain AGAIN as you pour the cream into the pumpkin bowls.
    -Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles slightly. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C. -Judge after 1 hour, and raise the heat if the insides are still pretty liquid.
    -Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.
    -JUST before serving, top with any kind of sugar and torch it. I prefer a 50/50 brown/white blend.
    -If you don’t have a torch, I would HIGHLY recommend melting the sugar separately and pouring it on instead of any other fake brulee methods out there.

    *If you need a cheap butane torch that gets the job done, I have one for 17 bucks in my Triggazon storefront.

    #cremebrulee #pumpkin #fallrecipes #dessert #easyrecipes

    View 28 Comments

    28件のコメント

    1. @TriggTube on

      My most popular recipe yet…

      This may not be my most viewed video, but it is definitely the recipe I get tagged in the most. And fall is here, so I figured I would update the recipe with a few more tips and tricks. For easy access to the FULL recipe and many others, please check out my website or just watch the full length video on my page.

      But here is the text version to get you started.
      Ingredients:
      6 – 7 Mini Pumpkins
      2 cups Heavy Cream
      1 Cinnamon Stick (1/2 tsp ground)
      5 cloves (1/4 tsp ground cloves)
      1/4 inch Ginger
      1/8 tsp Ground Nutmeg
      1 Vanilla Bean
      1/2 cup White Sugar
      1/8 tsp Salt
      5 Egg Yolks
      For the Garnish
      2 tbsp Light Brown Sugar
      2 tbsp White Sugar

      -CAREFULLY slice off the top of your mini-pumpkins with a rolling motion. It's always difficult to cut hard, round food, so be take your time.
      -Spoon out the seeds, and then scrape down the pumpkins into little bowls. Reserving the flesh for the cream mixture.
      -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.
      -Strain AGAIN as you pour the cream into the pumpkin bowls.
      -Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles slightly. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C. -Judge after 1 hour, and raise the heat if the insides are still pretty liquid.
      -Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.
      -JUST before serving, top with any kind of sugar and torch it. I prefer a 50/50 brown/white blend.
      -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.

      *If you need a cheap butane torch that gets the job done, I have one for 17 bucks in my Triggazon storefront.

      #cremebrulee #pumpkin #fallrecipes #dessert #easyrecipes

    7. @chicken_utg on

      skibidi skibidi hawk tuah hawk skibidi king who give out "blumpkins" edging and gooning and learning to munt💀💀

    28. @hazjones on

      At Halloween I made a pumpkin and the top burned a bit so I smelled it and it was gorgeous 😍😍😍 MISTAKES ARE KEY