It’s officially autumn so it’s a pumpkin season. Today I make pumpkin coconut cream brûlée. Yes, in general, we use heavy cream. I however combine something Asian by using coconut cream instead as I’m a coconut person and I’d like to try something new.
As you may know in Asia we use coconut milk or cream in our foods and desserts, just like in the west where heavy cream is used both in cooking and baking.
Ingredients 1. One pumpkin, I use Red kiri squash for its sweet and nutty flavour 2. 2 egg yolks 3. 40g palm sugar/regular white sugar 4. 240g coconut cream/normal milk 5. 1 tsp vanilla and 6. A pinch of salt 7. 122g my homemade pumpkin purée 8. Some white sugar for making the caramel 9. A blow torch
I roast the pumpkin in the oven pretty to 200 degrees Celsius for about 30-40 minutes or until tendered.
Once all the ingredients are well combined, bake the pumpkin custard in the preheated oven to 150 degrees Celsius with a hot water bath between 35-40 minutes or until the centre is set. It also depends the sizes of your ramekins, tall or shallow. For my pumpkin cream brûlée, it takes around 40 minutes to get cooked through.
Allow the pumpkin custard to cool completely then chill overnight in a fridge before serving. Definitely if you don’t like coconut cream/milk you can just switch to normal milk with your favourite pumpkin spice.
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Pumpkin Coconut Cream Brûlée.
It’s officially autumn so it’s a pumpkin season. Today I make pumpkin coconut cream brûlée. Yes, in general, we use heavy cream. I however combine something Asian by using coconut cream instead as I’m a coconut person and I’d like to try something new.
As you may know in Asia we use coconut milk or cream in our foods and desserts, just like in the west where heavy cream is used both in cooking and baking.
Ingredients
1. One pumpkin, I use Red kiri squash for its sweet and nutty flavour
2. 2 egg yolks
3. 40g palm sugar/regular white sugar
4. 240g coconut cream/normal milk
5. 1 tsp vanilla and
6. A pinch of salt
7. 122g my homemade pumpkin purée
8. Some white sugar for making the caramel
9. A blow torch
I roast the pumpkin in the oven pretty to 200 degrees Celsius for about 30-40 minutes or until tendered.
Once all the ingredients are well combined, bake the pumpkin custard in the preheated oven to 150 degrees Celsius with a hot water bath between 35-40 minutes or until the centre is set. It also depends the sizes of your ramekins, tall or shallow. For my pumpkin cream brûlée, it takes around 40 minutes to get cooked through.
Allow the pumpkin custard to cool completely then chill overnight in a fridge before serving. Definitely if you don’t like coconut cream/milk you can just switch to normal milk with your favourite pumpkin spice.
Then serve and voilà, bon appétit 😋