Warm the cream and vanilla until it reaches 85°C. In a bowl mix the eggs and sugar, mix without making foam and bubbles, add in the pumpkin puree. Scrape the vanilla and take all its goodness in the cream and pour it on the pumpkin mix, fold and pour the mix in 6 brulee’ ceramic containers, bake bain-marie in a hot oven 170°C for about 45 mins of until it sets and wobbly in the middle, leave to cool for about 2 hours and sprinkle with sugar, burn with a blow torch until caramelises, serve immediately.

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