Pecan & pumpkin crème brûlées

pecan and pumpkin edited



2 mini pumpkins

4 tsp of Meridian pecan butter

100 ml double cream

100 ml full fat milk

2 egg yolks

2 tbsp caster sugar, plus extra for topping and lining pumpkins

2 drops of vanilla essence


Handful of pecan nuts, broken into halves

6 tbsp of caster sugar

2 tbsp of water

1 tbsp of butter



For the crème brûlées:

- Preheat oven to 175C

- Cut top off mini pumpkins, scoop out seeds and save for later.

- Add some caster sugar to the insides of the pumpkins, rub into flesh.

- Place tops back on pumpkins, wrap in foil, and bake in oven for 12 minutes.

- Mix together cream, milk and vanilla essence in a sauce pan. Bring to simmer then take off heat.

- Add 2 tsp of pecan butter to cream/milk mix, whisk thoroughly.

- Mix sugar and egg in glass bowl - whisk.

- Slowly trickle hot cream/milk mix into the egg, whilst whisking.

- Remove mini pumpkins from foil, and put 1 tsp of pecan butter in the bottom of each one.

- Add custard mix to pumpkins until 1 cm from top.

- Bake for 15 minutes in oven, or until mixture wobbles. Keep an eye out for spilling over mix!

- Remove from oven and rest for 2 minutes, then sprinkle caster sugar over the brûlées.

- Place under hot grill, or use a blow torch, until sugar is browned on top. It will harden when you take it off the heat.


For the praline:

- Bake pumpkin seeds from mini pumpkins for 5-10 minutes, until toasty.

- Remove, and break apart if the seeds have clumped together.

- Mix pumpkin seeds and broken up pecans in a bowl.

- Heat sugar and water in a sauce pan until golden brown (if you heat it too much it will burn and taste bitter).

- When golden brown, remove from heat, add butter and stir into mix.

- Add nuts to caramel mix, stir, then lay onto baking parchment covered tray. Flatten with spoon until about 1 cm thick.

- Leave to set (a few minutes), then break into portions.

Thanks to @Alex_Cooking for creating this special Halloween recipe!