Mini Pumpkin Brulee
A delicious and classy dessert, perfect for the pumpkin season.
Ingredients
- 1 ¾ cup raw cashews soaked overnight or boiled for 10 minutes
- ¾ cup coconut milk canned
- ⅓ cup maple syrup
- 2 tsp pumpkin pie spice
- pumpkin pulp from inside mini pumpkins
- 2 tbsp sugar
- 1 pinch salt
Instructions
- First, prepare the pumpkins. Using a sharp knife, make a flat cut all the way through the small pumpkins, cutting the top off.
- Using a spoon, scoop out the seeds and pulp to hold them out. Separate the seeds from the pulp. You can make crispy pumpkin seeds with those.
- To a high speed blender, add the pumpkin pulp, coconut milk, maple syrup, pumpkin pie spices and soaked cashews. Combine until completely smooth.
- Pour the custard into the four empty pumpkins, and place in the fridge to cool and set. Just before serving, add the pumpkins to a baking sheet, and sprinkle with 1/2 tablespoon of sugar each. Place the ramekins on the top shelf of your oven and broil for 1 to 2 minutes, until the sugar is brown, caramelized and hard on top. Enjoy immediately.
Notes
- If you're allergic to nuts, you could use soaked sunflower seeds instead.
- If you're using a larger pumpkin for a different meal, you can use the innards for the custard and broil it in ramekins.
- The sugar for the top can be regular sugar, brown sugar, or even coconut sugar.
- You can create custom spice according to your preference, adding some cinnamon, nutmeg, ginger, allspice, and clove.
- Make sure to either pre-soak teh cashews overnight or quickly boil them for 10 minutes to soften them up.
Nutrition
Serving: 1pumpkin | Calories: 494.6kcal | Carbohydrates: 43g | Protein: 11.2g | Fat: 33.9g | Saturated Fat: 12.5g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 13.8g | Sodium: 25mg | Potassium: 532.8mg | Fiber: 2g | Sugar: 25.5g | Vitamin A: 2.6IU | Vitamin C: 0.9mg | Calcium: 64.6mg | Iron: 5.4mg