My 1-cup-capacity Ramekins are slightly too large for my Creme Brûlée recipe. Today I added 1 cup pureed Pumpkin. The amount of a serve was perfect for my ramekin and Creme Brûlée was very yellow. Fortunately OR unfortunately, you won’t taste Pumpkin very much.


4 Servings


1 cup pureed Cooked Pumpkin *smoothly pureed
1/4 cup Caster Sugar
4 to 5 Egg Yolks *4 Egg Yolks can set softly
2 cups Thickened Cream *warmed
1 teaspoon Vanilla Extract
Extra Caster Sugar for topping

  1. Preheat oven to 160°C. Place a folded tea towel in a roasting pan and place 4 ramekins on the tea towel.
  2. Place Cream in a saucepan and heat over low heat, stirring occasionally, until it just starts to bubble. *Note: You can heat the Cream in the microwave.
  3. Place smoothly pureed Pumpkin, Caster Sugar, Egg Yolks and Vanilla Extract in a mixing bowl, and whisk well until smooth. Gradually whisk in heated Cream and combine well.
  4. Strain the mixture into a jug and remove Pumpkin’s fibre. Pour the strained mixture into the ramekins. Add boiling water to the roasting pan about 2cm deep. Bake for 30 minutes or until softly set.
  5. Remove the ramekins from the pan, set aside and cool. When cooled, cover and place in the fridge until chilled completely.
  6. When it is ready to serve, sprinkle about 2 teaspoons Caster Sugar on top and spread it to cover completely. Then use a blowtorch to caramelise it.