Pumpkin Crème Brûlée (Vegan & Gluten Free) by @healthyalie

25 min

7 servings

🥥

210 ml

Coconut milk

🥛

150 ml

Soy milk

🎃

150 g

Pumpkin puree

🍁

1 tbsp

Maple syrup

🧂

1 tsp

Pumpkin spice

🌽

3 tbsp

Cornstarch

🍬

Brown sugar

Pumpkin shells

  1. Cut
    • Pumpkin shells

    Cut and hollow out the pumpkins.

  2. Mix
    • Coconut milk
    • Pumpkin puree
    • Maple syrup

    Mix the coconut milk, soy milk, pumpkin puree, maple syrup, pumpkin spice and cornstarch together in a saucepan.

  3. Heat

    Heat over medium heat, stirring, until the cream thickens.

  4. Pour
    • Pumpkin shells

    Pour directly into the hollowed pumpkin shells or into ramekins.

  5. Cool

    Let cool, then place in the fridge.

  6. Sprinkle
    • Brown sugar

    Just before serving, sprinkle with brown sugar and caramelize with a blowtorch.

Pumpkin Crème Brûlée (Vegan & Gluten Free) by @healthyalie

25 min

7 servings

🥥

210 ml

Coconut milk

🥛

150 ml

Soy milk

🎃

150 g

Pumpkin puree

🍁

1 tbsp

Maple syrup

🧂

1 tsp

Pumpkin spice

🌽

3 tbsp

Cornstarch

🍬

Brown sugar

Pumpkin shells

Preparation Steps

  1. Step 1/6

    Cut and hollow out the pumpkins.

    Pumpkin shells
    🔪Knife
    🥄Spoon

  2. Step 2/6

    Mix the coconut milk, soy milk, pumpkin puree, maple syrup, pumpkin spice and cornstarch together in a saucepan.

    🥥Coconut milk
    🥛Soy milk
    🎃Pumpkin puree
    🍁Maple syrup
    🧂Pumpkin spice
    🌽Cornstarch
    🍲Saucepan
    🥄Whisk

  3. Step 3/6

    Heat over medium heat, stirring, until the cream thickens.

    🍲Saucepan
    🥄Whisk

  4. Step 4/6

    Pour directly into the hollowed pumpkin shells or into ramekins.

    Pumpkin shells
    🍲Saucepan
    🍳Ramekins

  5. Step 5/6

    Let cool, then place in the fridge.

  6. Step 6/6

    Just before serving, sprinkle with brown sugar and caramelize with a blowtorch.

    🍬Brown sugar
    🔥Blowtorch

Composition

Ingredients

Types

Plant-based milk, Vegetables, Sweeteners, Spices, Thickeners

Ingredients

Coconut milk, Soy milk, Pumpkin puree, Maple syrup, Pumpkin spice, Cornstarch, Brown sugar, Pumpkin shells

Notes

Pumpkin puree (any squash works, here pumpkin), Brown sugar (for caramelizing, no amount given)

Allergens

to inform

Dietetics

Dietary regimen

Low-Sodium, Vegan, Egg-Free, Dairy-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

178 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 22g, Fat: 9g, Fiber: 1.5g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 1.1mg, Potassium: 180mg, Sodium: 40mg

Vitamins

Vitamin A: 130µg RAE, Vitamin C: 2mg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Spoon, Saucepan, Whisk, Ramekins, Blowtorch

Appliances

Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Halloween, Autumn Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Thick, Crisp Caramel Crust

Flavors

Sweet, Pumpkin, Warm Spices, Caramelized Brown Sugar, Coconut, Maple

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : Up to 3 days (Store covered in an airtight container or covered ramekins at 4°C (40°F) or below.,Add and caramelize the brown-sugar topping immediately before serving.), freezing : Up to 1 month (Freeze the custard without the caramelized sugar topping in an airtight freezer-safe container.,Thaw overnight in the refrigerator; texture may become slightly less smooth.)