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Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

Michael Corduff, Chef

The Log Cabin / Delaney House, www.delaneyhouse.com, Holyoke, MA


  • 8 egg yolks
  • ½ cup white sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • 1 teaspoon cinnamon
  • 6 baby pumpkins
  • butter
  • ground nutmeg
  • 1 cup white sugar
  • 1 cup brown sugar


Combine egg yolks and first sugar until dissolved.Add heavy cream and vanilla, whisk and set aside. Core and clean out the pumpkin. Set tops aside.Rub inside of pumpkin with butter, season with cinnamon nutmeg and sugar, place pumpkin in a water bath, fill each with 4-5 ounces of egg mixture. Cover the pumpkins with foil and bake at 350 for 60-75 minutes. The edges will set but the center should still be loose. Remove from oven again and allow to cool in the bath.

For service sprinkle top of custard with white sugar and with torch caramelize the sugar.

Each oven is different so the cooking time may vary as will the size and depth of the pumpkin.