Smooth flavored creme brulee with thick crunchy caramel on top served in baked pumpkins. Perfect autumn dessert!
☆☆☆
You can find more vegan recipes on my Instagram: / nastya_yuzu
☆☆☆
Ingredients (for 2 pumpkins)
☆ 2 medium-sized pumkins
★ 100 g baked pumkin puree
★ 1 can (400 ml) light coconut milk
★ 200 g plant milk (I used soy milk)
★ 1 tsp cinnamon
★ ¼ tsp nutmeg
★ pinch of salt
★ 1 tsp vanilla extract
★ 50 g sugar
★ 40 g corn starch
For a torch method:
✧ 2-3 tsp sugar
For a no torch method:
✧ 30 g sugar
✧ 10 g water
🍂🍂🍂
① Remove the tops of the pumpkins and bake for about an hour at 200°С until soft.
② Remove the seeds and the strings and take out about 100 g of pumpkin puree.
③ For the creme brulee blend and then mix all ★ ingerdients in a saucepan. Sirring occasionaly, bring the mixture to a boil and cook for 2-3 minutes until thickens.
④ Pour the mixture into your pumpkins and refrigerate for at least 2-3 hours (or overnight).
⑤ Cover the tops with sugar and broil with a torch and the sugar caramelizes.
OR, for a no-torch method:
⑤ In a saucepan mix sugar and water. Bring them to a boil and boil for 2-3 minutes. The caramel should become brown. Transfer the caramel to a silicon mat and form a circle. When the caramel circle is hard cover the top of pumkins with it.
Enjoy!
☆☆☆
Music: www.epidemicsound.com/track/0...
#veganrecipe#pumpkin#cremebrulee