Pumpkin Creme Brulee

About Pumpkin Creme Brulee

Ingredients

• Pumpkin puree 1 cup
• Heavy cream 1½ cups
• Sugar ⅓ cup
• Egg yolks 3
• Vanilla extract ½ tsp
• Brown sugar as required

How to Make Pumpkin Creme Brulee (Stepwise Photos)

Method

1. Heat a non-stick pan, add heavy cream, sugar, egg yolks, vanilla extract and pumpkin puree and mix well. Cook on medium heat till the mixture thickens.
2. Transfer the mixture into small bowls and let them cool down to room temperature.
3. Place them in the refrigerator to set.
4. Once set, sprinkle brown sugar on top, burn it with a blow torch till the sugar caramelizes. Serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps