Fire up that blowtorch. These unique crème brûlées taste just as good as they look.
Serves 4
4 mini pumpkins, tops sliced off (keep) and insides scooped out
300ml double cream
1 tsp vanilla extract
4 large egg yolks
3 tbsp caster sugar
4 tbsp light brown sugar
1 In a large pot of simmering water, add the prepared pumpkins (keep the lids in the fridge ). Simmer for about 10 mins, or until soft but not mushy. Remove , allow to cool a little and place in the fridge or freezer (you want them to be very cold when you pour in the custard) .
2 In a saucepan , add the cream and vanilla . Heat up, but do not let boil.
3 Whisk together the egg yolks and sugar. Still whisking , pour this into the warm cream and stir continuously over a low heat for about 10 mins , or until the custard starts to thicken.
4 Once it’s thick and your pumpkin bases are chilled, spoon in the custard , filling the pumpkins to the top. Leave to cool and then chill in the fridge . This can be done a few hours before your guests arrive.
5 Before serving, sprinkle each pumpkin with sugar, then grill for about 4 mins or use a blowtorch until the top is blistering but not burnt. Allow to cool a little , so the sugar creates a shell over the custard .
This recipe is just one of the delicious (and slightly spooky) ideas from our Trick and Treat menu in our October issue. The feature also includes Black Widow cocktails, Halloween Chicken and Leek Pie, Chestnuts wrapped in bacon and more autumnal ideas.
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