Creme Brulee in Mini Pumpkins

The only time i remember a pumpkin is during halloween and there’s no better way to remember it than eat it. Following is my favorite pumpkin creation from Nandini’s GOAN IMPORTS

My newest favorite desert is Creme Brulee in Mini Pumpkins. My husband and I love creme brulee but making it in mini pumpkins felt like it was a much healthier option. Its more to convince the mind then to the waist…just kidding. Made it twice in the last 2 weeks. I know it’s not a dessert but it is perfect for thanksgiving and so I wanted to share this recipe.

I adapted the recipe from Group Recipes of their version of Mini Pumpkins according to my taste by only adding vanilla extract to the creme brulee. The ingredients are few and its simple to make just a bit of patience on baking. Can be done the day before, in fact I thought it tasted better as the baked pumpkin was sweeter compared to the one I ate on the same day. Also another observation was that baking it in a water bath  made a difference in keeping the pumpkin moist and better looking then when I baked it without.

Mini Pumpkins | Goan Imports

Ingredients

8 – 10 mini pumpkins (5.2 oz each cleaned on the inside)

1 cup whipping cream

2 egg yolks

1 egg

1/4 cup sugar (adjust to your sweetness)

1 teaspoon Vanilla

pinch of salt

Cleaned Mini Pumpkins | Goan Imports

Preheat oven to 360 degree F. Cut open the pumpkins with a pairing knife and clean it out with a teaspoon. In a sauce pan add the whipping cream and bring it to a simmer. Take off heat and keep aside. In a mixing bowl add the whole egg, 2 yolks, sugar, salt, vanilla and lightly whisk the ingredients together. Add the whipping cream slowly will whisking it so it does not cuddle the eggs.

Place the pumpkins in a pan, pour in the custard mixture and then add hot water to the pan till midway of the sides of pumpkin. Bake for 40 – 50 minutes depending on the oven or till the custard is done. Insert a toothpick to check and it should come out clean. Chill for at least 2 hour or more. Serve with some sprinkled cinnamon powder if you like.

Creme Brulee in Mini Pumpkins | Goan Imports

This recipe of Creme Brulee in Mini Pumpkins is great if you are trying to control your portion size and perfect size for kids.

Creme Brulee in Mini Pumpkin | Goan Imports

Kindly Click This and View Nandini’s Low Carb Pumpkin Spice Ice Cream


 

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Love This, Thanks Andrea!

 

Avocado Acai Parfait

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 servings

Avocado Acai Parfait

A parfait with alternating layers of acai blended with berries and avocado blended with frozen bananas to create a delicious and nutritious breakfast or snack. Topped with granola and fresh fruits, this parfait has so many flavors and texture.

Author: Andrea Giang

Ingredients

2 packs Sambazon smoothie or 2 cups blueberries/acai

1/3 cup strawberries, sliced

¼ cup raspberries

½ avocado

1 frozen banana

1 cup granola, more to taste

½ banana, sliced

3-4 raspberries or strawberries for topping

Directions

Blend the Sambazon smoothie packs or blueberries or acai with the strawberries and raspberries until the mixture becomes smooth.

Blend the avocado and frozen banana together until it becomes smooth.

In a bowl or cup, first pour half of the acai berry blend. Top with granola.

Pour the avocado banana blend for the next layer. Top with granola.

Continue alternating between the two until all the ingredients are used.

Top the parfait with extra granola, raspberries, and sliced bananas.

Serve the parfait immediately cold.

 

Click This and Enjoy More Recipes from Andrea

The World’s Tallest Chocolate Fountain

I love Chocolates! My comfort food, my main course and my ultimate dessert! Chocolates in all form: candies, ice creams, cakes, muffins , name it. For a time i even have a great crush on my grade school buddy who have such a yummy chocolate skin tone. I even go gaga on a chocolate flavored pasta (Yes honey, there is one,  and  if  you haven’t  tasted one, it’s time to create one).

So here i am happy and salivating when i saw this chocolate fountain in Bellagio.  Considered to be the world’s tallest and largest volume chocolate fountain (at that time), this fountain consisting of 6 pumps circulating close to 2 tons of white, medium and dark confectionary grade chocolate over 500 feet of stainless steel piping enclosed in a glass for all the world to see (and taste of course!). I had a feast, too bad i just can’t take home all of it. Anyway, got to go, my M&M  date is waiting. 🙂