KBB#21: Pumpkin Crème Brûlée

pumpkin creme brulee

Crème Brûlée is a classic French dessert that recently has become very popular. When I received the challenge letter from Klub Berani Baking’s host, I should make up my mind of choosing one of these creamy-custards dessert out of my collection; no bake, pumpkin, durian, low fat, coconut or dark chocolate 😕 Sigh.

the brulee

Why? Because I looooooove this custard thing, not to mention the rest of my family when I first introduced maple crème brûlée and I’m holding myself not to make more of this for so long. Aside from the high fat ingredients, its also an expensive dessert ho ho ho.

The process

My husband has been asking me of making another brûlée ever since, he has fallen in love with me the brûlée and gave me his giant torch! *holding myself of laughing* The torch is taken from his late father’s mechanical tool room :p


Ok, so I made up my mind of choosing this pumpkin crème brûlée recipe from About.com



Pumpkin Crème Brûlée
Serves 8, my version: 12 cups


3 cups (750 ml) whipping cream
1 cup (250 ml) UHT full cream milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
8 egg yolks
1 cup (200 g) granulated sugar (I used 180 g)
Brown sugar for sprinkling
1/2 cup (150g) fresh pumpkin, steamed and pureed

Preheat the oven to 300° F (150c).

In a medium pot, heat the cream, milk, cinnamon, nutmeg, and ginger over medium heat, stirring occasionally, just until it just begins to bubble. Turn off the heat and set the pot aside to steep for 15 minutes.

In a large bowl, whisk the egg yolks with the granulated sugar. Whisking continuously, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 8 6-ounce ramekins (custard cups). Place ramekins in a baking pan and fill pan with hot water about half way up the sides of the ramekins.

Bake in oven until custard is almost set (about 35 to 40 minutes). The custard should be mostly firm but still jiggle a bit in the center. Remove from the water bath and let cool for a few minutes. Place ramekins in fridge and cool overnight.

When ready to serve, sprinkle 1-2 teaspoons of sugar over the top of each custard. Place ramekins on cookie sheet and under a preheated broiler to caramelize the sugar (about 3 minutes). Watch carefully to avoid burning the sugar. Alternatively, use a handheld propane or butane torch to caramelize the sugar.

logo kbb#21_lulus

Mocha Parfait

Masih ingat dengan posting sponge cake yang butuh 36 telur? Ini dia ending cake versi gagalnya.

mocha parfait2

Mocha Parfait. Parfait means perfect in French. Remahan cake disiram mocha cream lalu didinginkan. Saya jadikan ini sebagai persembahan untuk keluarga di malam tahun baru dan teman-teman di kantor menyambut hari baru 2011.

Saya keranjingan bukan saja pada hasil dan rasanya, tetapi juga pada keberhasilan pembuatannya 🙂


Cake: Sponge cake recipe, click here. Crumbed and place into cups/ramekins.

Mocha Cream: 500 ml whipping cream (more if you feel need to), whipped with few drops of mocha flavor and caster sugar at your taste, mix and pour into the crumbed cake. Chill & serve.

Result: Around 30-36 cups, maybe more. I lost counts.