Pumpkin Crème Brûlée

Ingredients

• 1 Vanilla bean
• 150 g Hokkaido pumpkin flesh
• 90 g sugar
• 3 Tbsp apple juice
• 250 g whipping cream
• 1 tbsp Cornstarch
• 3 eggs
• 3 egg yolks
• 1 pinch cinnamon
• 2 tbsp brown sugar
• 4 whole walnuts
• brown sugar (for sprinkling)

Instructions

1. 1.

   Preheat the oven to 200°C (Oven + fan). Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Dice the pumpkin into small cubes and gently steam with 2 tbsp sugar in a pot with apple juice until soft, then puree and let cool.

3. 3.

   Bring milk, cream (leave 2 tbsp), scraped vanilla seeds, and vanilla bean to a boil. Whisk cornstarch with remaining cream until smooth. Add to hot milk, bring to a quick boil again. Beat eggs and yolks with remaining sugar until creamy but not frothy. Remove vanilla bean from the milk. Stir pumpkin puree and cinnamon into the mixture, then gradually add the hot, non‑boiling vanilla milk. Pour or spread the mixture into oven‑proof ramekins.

4. 4.

   Place ramekins in a roasting dish or baking tray, pour enough hot water so that the ramekins sit 2/3 submerged. Cover with foil and bake for about 35 minutes until set. Remove, cool, then refrigerate.

5. 5.

   Carefully loosen walnut kernels from shells. Melt brown sugar in a pan, add walnuts, stir, and set aside.

6. 6.

   Before serving top the custard with caramelized nuts, sprinkle with brown sugar, and briefly flame with a kitchen torch.