Crème Brûlée INSIDE a Pumpkin

Mini-🎃 Crème Brûlée

This is the perfect dessert for a Halloween Party, Thanksgiving, or just any time you want to spice up your creme brulee... literally. haha

Thanks for reading the description... don't forget to comment with your video style preference.

MORE RECIPE TIPS and EXPLANATIONS
While making the recipe version of this video, I realized, there are a lot of things to this recipe that a beginner may want to dive deeper into. The FULL WALKTHROUGH is up now on my main channel In that video, I go into the reasons behind some of the techniques in this recipe. As well as how to adapt it for different ingredients and kitchen tools. If you want an even clearer walk through about different sugars, & different brûlée methods, check that out.

Ingredients:
6-7 Mini Pumpkins
2 Cups (500g) Heavy Cream
1 Cinnamon Stick (1/2 tsp ground)
5 Cloves (1/4 tsp ground cloves)
¼ inch Ginger
⅛ tsp Ground Nutmeg
1 Vanilla Bean or 1 tsp extract
½ Cup White Sugar
⅛ tsp Salt
5 Egg Yolks

Garnish
2 Tbsp Light Brown Sugar
2 Tbsp White Sugar

-Slice off the top of your mini-pumpkins, spoon out the seeds, and then scrape them into little bowls. Reserving the flesh for the cream mixture.
-Combine the pumpkin flesh with everything except the egg yolks.
-Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl.
-While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture.
-Strain AGAIN as you pour the cream into the pumpkin bowls, and then fill the baking dish with water till about halfway up the sides of the pumpkins.
-Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C
-Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.
-JUST before serving, top with any kind of sugar. I prefer a brown/white blend
- If you don't have a torch, I would HIGHLY recommend melting the sugar separately and pouring it on instead of the hot spoon technique. Both work, it's just faster and cleaner
-If you want a cheap butane torch that gets the job done, I linked one in my storefront

#cremebrulee #pumpkin #fallrecipes #dessert #easyrecipes #halloweenrecipes

[TriggTube]

Mini-🎃 Crème Brûlée

This is the perfect dessert for a Halloween Party, Thanksgiving, or just any time you want to spice up your creme brulee... literally. haha

Thanks for reading the description... don't forget to comment with your video style preference.

MORE RECIPE TIPS and EXPLANATIONS
While making the recipe version of this video, I realized, there are a lot of things to this recipe that a beginner may want to dive deeper into. The FULL WALKTHROUGH is up now on my main channel In that video, I go into the reasons behind some of the techniques in this recipe. As well as how to adapt it for different ingredients and kitchen tools. If you want an even clearer walk through about different sugars, & different brûlée methods, check that out.

Ingredients:
6-7 Mini Pumpkins
2 Cups (500g) Heavy Cream
1 Cinnamon Stick (1/2 tsp ground)
5 Cloves (1/4 tsp ground cloves)
¼ inch Ginger
⅛ tsp Ground Nutmeg
1 Vanilla Bean or 1 tsp extract
½ Cup White Sugar
⅛ tsp Salt
5 Egg Yolks

Garnish
2 Tbsp Light Brown Sugar
2 Tbsp White Sugar

-Slice off the top of your mini-pumpkins, spoon out the seeds, and then scrape them into little bowls. Reserving the flesh for the cream mixture.
-Combine the pumpkin flesh with everything except the egg yolks.
-Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl.
-While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture.
-Strain AGAIN as you pour the cream into the pumpkin bowls, and then fill the baking dish with water till about halfway up the sides of the pumpkins.
-Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C
-Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.
-JUST before serving, top with any kind of sugar. I prefer a brown/white blend
- If you don't have a torch, I would HIGHLY recommend melting the sugar separately and pouring it on instead of the hot spoon technique. Both work, it's just faster and cleaner
-If you want a cheap butane torch that gets the job done, I linked one in my storefront

[Mario-SunshineGalaxy]

Dude dissed like 4 different chefs and I’m all for it.

[Wonderland_Homestead]

Respect to you for making a whole new video for people who's brains work differently.

[Ayy]

The shirtless throwing food joke is so damn accurate with YouTube shorts props to you

[FelixMomentvm]

He did not even had to say "BECH" for me to get the gist lol

[CDankies]

Finally not another bro-chef.
This guy seems chill. And entertaining without being douchey.
Hope he keeps it up!

[bit]

What? A cooking channel about cooking?? Who would have thought. So refreshing

[alonefrootloop]

Personally I like both. I enjoy hearing the recipe and seeing how it’s done just in case I don’t understand something. But I also enjoy being able to see the ingredients without having to pause and rewind a video all the time

[Nina]

“Respectfully decapitate 5-6 mini pumpkins” 😂

[charlieben]

I appreciate that you are considerate in listing the ingredients of the food you make without the hassle of going through endless links that sometimes do not exist. I truly enjoyed that all the recipes you featured are beginner-friendly. Thank you so much.

[medastron]

Shots fired at QCP. "YouTube boxing: Chef edition" incoming?

[SumiHuynhVN]

“Respectfully decapitate 5 to 6 mini pumpkins” I’m dying 😂

[TheFazzoman]

Lmao "I'd take my shirt off and throw food all over the place" had me cracking not gonna lie hahaha
True af though lmao
I like your videos! Keep up the good work! :)

[shinigami_]

Definitely a visual learner here
The voice and the physical demonstration helps a lot of people retain information!

[paulinajanzen]

I like scrolling on YouTube shorts whilst waiting or taking the bus/train. Hearing and seeing the recipes makes it easier and quicker to remember and understand. I appreciate it when content creators can manage to squeeze all the steps into a short.

[alokk]

This is great.
Perfection for me is having the ingredients and amount in the corner. Grams, ounces, mils, pick your poison. Then I just pause the video and we do it together.
But without any changes, this is 1million times better than googling a recipe and seeing 'cups' as a meassurment.
Thank you 😁

[twisted_teags]

I love recipes like this rather than the descriptions. Keep up the great work!

[michaelramos]

You got yourself a new subscriber! You actually teach us how to make the food… These YouTubers just throwing stuff with their shirt off is too accurate 😂

[zkpjufc]

This is the sweetest man that does cooking on YT, all the other are just not that good but this man is straight and knows what he’s doing and is concerned about the learning differences in his audience.

Edit: thanks for all the likes guys!!!!

[Oreo_yury]

I’m so happy that’s there’s both options for Fahrenheit and Celsius