Pumpkin Brulee by Julie Ward

Pumpkin Brulee by Julie Ward

Serves 4 


  • 1 small pumpkin allows for about 240g of puree
  • 3 egg yolks
  • 250ml cream
  • 120g light brown sugar
  • 2 tbsp rum or Muldoon Irish Liquor works very well
  • ¾ tsp freshly grated nutmeg
  • ¼ tsp cinnamon
  • 4 tbsp Highbank Orchard syrup (caster sugar can also be used here)
  • A pinch of salt


  1. Heat the oven to 180C/350F/gas mark 4.
  2. Peel and core the pumpkin. Cut it into small pieces, place in an oven proof dish and cover with foil. Roast at for about 20 minutes until the pumpkin is a nice, soft texture. Allow to cool a little and then mash or blend into a fine puree.
  3. Reset the oven to 150C/300F/gas mark 2.
  4. Gently warm the cream with the spices and rum in a saucepan for 2 minutes to infuse the flavours. Do not let the cream get too hot. Remove from the heat.
  5. Put the egg yolks in a bowl and beat. Add the brown sugar, salt and cream mixture and beat until smooth and the sugar is dissolved. Stir in the pureed pumpkin and mix thoroughly.
  6. Spoon the mixture into ramekins and put these into a deep-sided baking dish in the middle of the oven. Carefully pour boiling water into the dish to make a bain-marie so that it reaches two-thirds up the sides of the ramekins. Bake for 30 minutes, or until set, with a gentle wobble.
  7. Allow to cool completely before covering in clingfilm and putting in the fridge for at least 3 hours.
  8. To brulee the puddings, sprinkle 1 tbsp caster sugar evenly on to each ramekin dish and put under a hot grill until caramel brown.
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