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Creme Brulee in Mini Pumpkins

23 Nov

My newest favorite desert is Creme Brulee in Mini Pumpkins. My husband and I love creme brulee but making it in mini pumpkins felt like it was a much healthier option. Its more to convince the mind then to the waist…just kidding. Made it twice in the last 2 weeks. I know it’s not a Goan dessert but it is perfect for Thanksgiving and so I wanted to share this recipe.

I adapted the recipe from Group Recipes of their version of Creme Brulee in Mini Pumpkins according to my taste by only adding vanilla extract to the creme brulee. The ingredients are few and its simple to make just a bit of patience on baking. Can be done the day before, in fact I thought it tasted better as the baked pumpkin was sweeter compared to the one I ate on the same day. Also another observation was that baking it in a water bath  made a difference in keeping the pumpkin moist and better looking then when I baked it without.

Serving Size: 4 mini-pumpkins

Mini Pumpkins | Goan Imports

Mini Pumpkins | Goan Imports

Ingredients

8 – 10 mini pumpkins (5.2 oz each cleaned on the inside)

1 cup whipping cream

2 egg yolks

1 egg

1/4 cup sugar (adjust to your sweetness)

1 teaspoon Vanilla

pinch of salt

Cleaned Mini Pumpkins | Goan Imports

Cleaned Mini Pumpkins | Goan Imports

Directions:

Preheat oven to 360 degree F. Cut open the pumpkins with a pairing knife and clean it out with a teaspoon.

In a sauce pan add the whipping cream and bring it to a simmer. Take off heat and keep aside.

In a mixing bowl add the whole egg, 2 yolks, sugar, salt, vanilla and lightly whisk the ingredients together. Add the whipping cream slowly will whisking it so it does not cuddle the eggs.

Place the pumpkins in a pan, pour in the custard mixture and then add hot water to the pan till midway of the sides of pumpkin.

Bake for 40 – 50 minutes depending on the oven or till the custard is done.

Insert a toothpick to check and it should come out clean. Chill for at least 2 hour or more. Serve with some sprinkled cinnamon powder if you like.

baked-mini-pumpkin-creme-brulee-recipe-low-calories

This recipe of Creme Brulee in Mini Pumpkins is great if you are trying to control your portion size and perfect size for kids.

baked-mini-pumpkin-creme-brulee-recipe

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26 Responses to “Creme Brulee in Mini Pumpkins”

  1. queenzdesire12 November 23, 2013 at 4:49 am #

    Very nice Recipe 🙂

  2. Elizabeth March 2, 2014 at 7:20 pm #

    I can’t find mini-pumpkins now but I really want to try this recipe. Any suggestions for something else I could try in place of those?

    • Nandini March 3, 2014 at 11:50 am #

      Hi Elizabeth, I’m not sure as to what would be a good replacement as I have’nt tried it with anything else. The only other possibility would be squash. But you would have to find the small ones. I will try making some with squash sometime later. Regards.

      • Elizabeth March 4, 2014 at 6:55 pm #

        So I’ll wait for pumpkins; fall isn’t that far off! Thank you, Elizabeth

  3. enterprisingsidney March 19, 2014 at 7:51 pm #

    Creme brulee is one of my favorites and this looks so elegant and creative!

    • Nandini March 19, 2014 at 8:04 pm #

      It’s my favorite too Sidney :-). Thank you for visiting.

  4. eatdirtcake May 9, 2014 at 9:46 pm #

    This is such a great idea! Perfect for autumn holidays. I can’t wait to try it this year.

    • Nandini May 10, 2014 at 8:33 am #

      Thank you Eliza, I hope you do :-). Btw thanks for your post on watermelon radish, I did’nt know they ever existed. I used to love going to the farmers, have’nt done it in a long time.

  5. greeneyedbaker13 June 30, 2014 at 4:34 pm #

    This is such a cute idea! I will have to remember this in October.

    • Nandini June 30, 2014 at 7:29 pm #

      It sure is 🙂 Thanks Much !

  6. triedandglue October 4, 2014 at 5:05 pm #

    These are so fun! Perfect for fall, and my boyfriend loves creme brûlée.

    • Nandini October 5, 2014 at 3:52 pm #

      Could’nt agree more 🙂 It is tough to pass up some good creme brûlée 🙂

      • JoelF October 28, 2014 at 8:38 pm #

        This is so nice, can i share this ?

        • Nandini October 29, 2014 at 5:01 pm #

          You sure can. Thanks Much!

          • JoelF October 29, 2014 at 5:01 pm #

            thanks too, take care

  7. wwwpalfitness December 24, 2016 at 10:05 pm #

    Reblogged this on wwwpalfitness.

    • Nandini January 6, 2017 at 7:14 pm #

      Thank You so much for the re-blog 🙂 Happy New Years!

  8. mihrank December 25, 2016 at 2:37 am #

    wow – this is such great, detailed and organised post..

    • Nandini January 6, 2017 at 7:15 pm #

      Thank You so much Mihrank 🙂 Happy New Years!

  9. Nandini October 30, 2014 at 7:07 pm #

    Thanks for the reblog Joel.

Trackbacks/Pingbacks

  1. Caldinha – Pumkin and Shrimp Goan Curry Recipe | Goan Imports - October 3, 2014

    […] pumpkin then check out more recipes for Creme Brulee in Mini Pumpkin and Sauteed Pumpkin […]

  2. Creme Brulee in Mini Pumpkins | Joys of Joel - October 30, 2014

    […] The only time that i remember a pumpkin is during halloween and there’s no better way to remember it than eat it. Following is my favorite pumpkin creation from Nandini’s GOAN IMPORTS […]

  3. Goan Fruit Salad | Goan Imports - November 14, 2014

    […] This recipe can be made vegan by substituting the milk and heavy cream with almond or soy milk. It is vegetarian as no eggs are used to make the custard. You can also use it to make a healthier version of the popular Creme Brulee. […]

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