Ayara’s Pumpkin Creme Brûlée by Chef Vanda Asapahu
9 small pumpkins
3 cup heavy whipping cream
3 egg yolks
1/2 cup sugar
1/2 cup of canned pumpkin
1 teaspoon ground lemongrass
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup of sugar
9 kaffir lime leaves
1. Preheat the oven for 350 degrees F
2. In a saucepan, heat the heavy whipping cream over low-medium heat until it bubbles. Be patient, do not over heat or burn it
3. In a pot or kettle, boil water. Use enough water to cover pumpkins halfway
4. Wash each pumpkin. Cut the top of each pumpkin, and spoon out the seeds. Do not discard the top.
5. Using a electric mixer, on medium spin, combine egg yolk (tip: pinch the yolk), eggs, sugar, pumpkin, lemongrass, cinnamon, ginger, salt, and cloves.
6. While the mixer is continuing to spin, slowly add the warm whipping cream to the mixture one ladle at a time.
7. Place pumpkin into a roasting pan, and fill each to top with mixture. Fill boiling water into the roasting pan to the height of middle side of the pumpkins. Do not bake the tops
8. Bake in oven for 30-40 minutes. It is generally done when the custard is set mostly everywhere but still jiggles in the center.
9. Take each pumpkin out of the water bath and place it on a wire rack for cooling. Once completely cool, cover individually with plastic wrap and place in the fridge overnight
10. Before serving, let custard stand in room temperature for 30 minutes.
11. Sprinkle sugar evenly over custard, and use a torch to caramelize the sugar. Let harden.
12. Place atop a kaffir lime leave and top of pumpkin