Kabocha Crème Brulee
Yuka
Craving fall dessert? It is super easy to make pumpkin Crème Brûlée at home and I am sure you will fall in love with this recipe!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine Japanese
Servings 4 people
Calories 360.14 kcal
Ramekin for Baking
HERE to buyKitchen Torch
HERE to buy
- 300 g kabocha After removing the skin and seeds.
- 150 ml whole milk
- 100 ml heavy (whipping) cream
- 2 large egg(s)
- 2 Tablespoon sugar
- sugar for top of the Brulee
Let's make!
In a blender, add kabocha, sugar, milk, and heavy cream. Blend everything.
Then, move it to a medium or large bowl. Add beaten egg to the bowl. Mix well until it is smooth.
Add the mixture into each baking ramekin.
Put all of the ramekins into a large baking pan. Carefully pour the boiling water into the pan until it comes halfway up the sides of the ramekins.
Move to the oven. Bake for 40 minutes.
After 40 minutes, take out the baking pan and take out each ramekin from the baking pan. Put all of them in the fridge for at least 30 minutes.
Sprinkle the top of the creme brulee with sugar and tap so it's even.
Option 1 : Using kitchen torch to finalize (I recommend this way)
Option 2 : Using Oven to finalize
Calories: 360.14kcalCarbohydrates: 23.37gProtein: 10.71gFat: 25.3gSodium: 133.39mgSugar: 21.29g