My most popular recipe yet… This may not be my most viewed video, but it is definitely the recipe I get tagged in the most. And fall is here, so I figured I would update the recipe with a few more tips and tricks. For easy access to the FULL recipe and many others, please check out my website or just watch the full length video on my page. But here is the text version to get you started. Ingredients: 6 - 7 Mini Pumpkins 2 cups Heavy Cream 1 Cinnamon Stick (1/2 tsp ground) 5 cloves (1/4 tsp ground cloves) 1/4 inch Ginger 1/8 tsp Ground Nutmeg 1 Vanilla Bean 1/2 cup White Sugar 1/8 tsp Salt 5 Egg Yolks For the Garnish 2 tbsp Light Brown Sugar 2 tbsp White Sugar -CAREFULLY slice off the top of your mini-pumpkins with a rolling motion. It's always difficult to cut hard, round food, so be take your time. -Spoon out the seeds, and then scrape down the pumpkins into little bowls. Reserving the flesh for the cream mixture. -Combine the pumpkin flesh with everything except the egg yolks. -Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl. -While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture. -Strain AGAIN as you pour the cream into the pumpkin bowls. -Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles slightly. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C. -Judge after 1 hour, and raise the heat if the insides are still pretty liquid. -Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool. -JUST before serving, top with any kind of sugar and torch it. I prefer a 50/50 brown/white blend. -If you don't have a torch, I would HIGHLY recommend melting some white sugar separately and pouring it on instead of any other fake brulee methods out there. *If you need a cheap butane torch that gets the job done, I have one for 17 bucks in my Triggazon storefront. #cremebrulee #pumpkin #fallrecipes #dessert #easyrecipes
I really appreciate how you made this recipe accessible for people with less kitchen experience who may not have the same tools. That's really sweet of you and I bet it's delicious
@@Jbotw23 To be fair, they're used in a few different things. Also, creme brulee really isn't good enough to bother making if you don't have the tools to do it well. Mind you, I especially feel this way because I hate crunchy foods, so the thicker layer of melt and pour ruins it for me. I want that thin delicate layer that breaks easily.
@@seigeengineI’ve used a torch on French onion soup and noticed it tasted a bit like the fuel. I prefer a broiler, though that may not always work with what is being made.
"Or get some friends to help" with the zoom out to the other pumpkins made me gasp... They helped you gut and hollow out one of their own kind? 😭 Brutal!
another way to do it, if you prefer a thinner top layer, is to use the broil setting of the oven for a minute or two once you add the sugar on top ! ☺️ it turns out almost the same as with the blowtorch- much more delicate than a caramel.
Hey! Thank you so much for INCLUDING THE LIST OF INGREDIENTS in your short-form cooking video. It seems like a small thing, but so many food creators will just dump a dozen spices and liquids really quickly into a bowl and start mixing without telling you what any of them are. Thank you thank you thank you.
Favourite chef on UA-cam. Straight to the point, very easy to follow along and I always learn something new or get inspired for meals I cook for the wife. Cheers chef 🍻
especially with the spices but also with the pumpkin you real made a level up for the classis cremé brulet! This is not just plain sweat but has a rich palt of tasts whoch complement each other. And the creaminess of the pumpkin ads such a good texture, plus it lets the dish appear not as a 100% sweat sugar thing, but ads this oposite pol to the sweatness. idk how I could explain it well in english 😅 But it is a genius recepie AND my stomach feels good after eating it! 10/10
Ooooh a pumpkin custard sounds so nice this seems incredible. I'd say "second best option" for pouring caramel over the custard is being very generous, a layer that thick is damn near dangerous when it cracks into shards.
Tried it today with bigger pumpkins and also just in muffin forms because I had made too much. Tastes great ! (like "Spekulatius cookies") I did have a bit too much flesh on the pumpkin still though ,so while the "pudding" was done it was also very watery because of the pumpkin.
i think if you are having trouble getting the flesh out you can cut open the pumpkins and cook them first, makes it easier to get the flesh out and you can save it to make pumpkin puree for pie
It makes sense with the pumpkins not needing a water bath. Ceramic ramekins transfer heat VERY well and will scramble or even brown the outside of your crème brûlée by the time it comes out of the oven without something like water to slow the heat transfer. Pumpkins, on the other hand, not such great conductors.
Very creative, I like it… Personally I leave out the burnt sugar as I don’t really care much for the burnt flavor, I think that a good alternative could be crushed up Werther’s Originals sprinkled on top
The melt and pour method is something i learnt from Adam Ragusea's vid! I'm glad it can work on this too because i was a bit scared it would drip off if the pumpkin is too soft
My most popular recipe yet…
This may not be my most viewed video, but it is definitely the recipe I get tagged in the most. And fall is here, so I figured I would update the recipe with a few more tips and tricks. For easy access to the FULL recipe and many others, please check out my website or just watch the full length video on my page.
But here is the text version to get you started.
Ingredients:
6 - 7 Mini Pumpkins
2 cups Heavy Cream
1 Cinnamon Stick (1/2 tsp ground)
5 cloves (1/4 tsp ground cloves)
1/4 inch Ginger
1/8 tsp Ground Nutmeg
1 Vanilla Bean
1/2 cup White Sugar
1/8 tsp Salt
5 Egg Yolks
For the Garnish
2 tbsp Light Brown Sugar
2 tbsp White Sugar
-CAREFULLY slice off the top of your mini-pumpkins with a rolling motion. It's always difficult to cut hard, round food, so be take your time.
-Spoon out the seeds, and then scrape down the pumpkins into little bowls. Reserving the flesh for the cream mixture.
-Combine the pumpkin flesh with everything except the egg yolks.
-Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl.
-While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture.
-Strain AGAIN as you pour the cream into the pumpkin bowls.
-Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles slightly. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C. -Judge after 1 hour, and raise the heat if the insides are still pretty liquid.
-Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.
-JUST before serving, top with any kind of sugar and torch it. I prefer a 50/50 brown/white blend.
-If you don't have a torch, I would HIGHLY recommend melting some white sugar separately and pouring it on instead of any other fake brulee methods out there.
*If you need a cheap butane torch that gets the job done, I have one for 17 bucks in my Triggazon storefront.
#cremebrulee #pumpkin #fallrecipes #dessert #easyrecipes
Please keep the pumpkin recipes coming.
Is it possible to use the same recipe without the pumpkin and use creme brulee dishes?
This man is teaching us recipes better than gordon
Perfect timing. You're making many people happy.
Thank you for that 🎃🎃🎃
For people who aren't very good at making syrups/ candying the sugar, a flash broil for 1-2 mins on 400 f° on a high rack
@@dandecande Broiling the sugar heats up the custard nullifying the contrast between cool custard and the caramelized sugar layer.
I really appreciate how you made this recipe accessible for people with less kitchen experience who may not have the same tools. That's really sweet of you and I bet it's delicious
I hate seeing tutorials on “how to cook crème brûlée and they pull out a fucking mini flanethrower
@@Jbotw23 To be fair, they're used in a few different things.
Also, creme brulee really isn't good enough to bother making if you don't have the tools to do it well. Mind you, I especially feel this way because I hate crunchy foods, so the thicker layer of melt and pour ruins it for me. I want that thin delicate layer that breaks easily.
@@seigeengineI’ve used a torch on French onion soup and noticed it tasted a bit like the fuel. I prefer a broiler, though that may not always work with what is being made.
Everyone has a torch after the dab era
Jesus loves ya
"Or get some friends to help" with the zoom out to the other pumpkins made me gasp...
They helped you gut and hollow out one of their own kind? 😭 Brutal!
That pumpkin was an a-hole 😂😂😂
your right just like quibli`s family would want to do to him
yk humans have prob done that to someone before. we really are animals arent we...
@@idkwhattoputheref everything living on earth that has blood is a animal
Is that a wig reference i see???
Your content is consistently getting better by the upload good sir.
Thanks!
1k likes but 1 reply this is weird
It actually sucks 😊@@TriggTube
@@UTTPCHICKENNUGGET damn you must be really lame and unhappy to comment rude things online. hope you feel better
@@danieldandelion VUR THE UNHAPPY AND LAME ONE. SPITTING FACTS WHO DOESN'T LIVE LIKE BACON ON BURGER'S
The melt and pour is something i've never thought about thank you for that
You're welcome. Happy it stuck!
Adam Ragusea made a video on it as well
@@kunaiwithchain5278I like Trigg better.
another way to do it, if you prefer a thinner top layer, is to use the broil setting of the oven for a minute or two once you add the sugar on top ! ☺️ it turns out almost the same as with the blowtorch- much more delicate than a caramel.
Esp if u dont like the taste of butane. I honestly dont understand why professional chefs do that, just faster i guess?
Hey! Thank you so much for INCLUDING THE LIST OF INGREDIENTS in your short-form cooking video. It seems like a small thing, but so many food creators will just dump a dozen spices and liquids really quickly into a bowl and start mixing without telling you what any of them are. Thank you thank you thank you.
omg ikr then u gotta figure it our urselfffffffffffff
I love how you made these easier and more accessible for people!!
Of course!!!
Definitely making these at Thanksgiving
You're gonna make a lot of people very happy. 👍👍
too late for me to do this for thanksgiving lol
@@planetgdbut why?
@@wolfe6819 thanksgiving already gone past
@@planetgdSo many things to be thankful for living in Canada. 😅
Favourite chef on UA-cam. Straight to the point, very easy to follow along and I always learn something new or get inspired for meals I cook for the wife. Cheers chef 🍻
The googly eyes were the best investment in this video, but it sounds REALLY delicious.
It's FANTASTIC! Google eyes are optional
@@TriggTube they’re absolutely not optional
@@Griefer_Jesus yes, not optional 😡. Best things to ever come out of crafts 😂
I'm really think that you are the best cooking blogger
Thanks for that. I appreciate it!
Pumpkin flavored desserts are my favorites, and crème brûlée is one of my top desserts, so you know exactly what I’m making tomorrow
You're gonna love it!
Thank you for bringing back the beauty in proper cooking
this was the cutest recipe video i ever watched
Succeed in sharing such a nice recipe from start to the end with many details into a short format is very difficult! Welldone!
Thanks a lot 😊 glad you liked it!
As someone who loves simple recipes I will be trying this!
That looks diabolically good
I do like the glassy look over the traditional look.
Looks so fun and festive! I'm going to assume the natural moisture in the pumpkin bowl is why there's no need for a water bath.
CORRECT! Good science!
especially with the spices but also with the pumpkin you real made a level up for the classis cremé brulet!
This is not just plain sweat but has a rich palt of tasts whoch complement each other. And the creaminess of the pumpkin ads such a good texture, plus it lets the dish appear not as a 100% sweat sugar thing, but ads this oposite pol to the sweatness.
idk how I could explain it well in english 😅
But it is a genius recepie AND my stomach feels good after eating it! 10/10
I'm so glad you liked it. As someone who also thinks it tastes great, You explained it very well. 👍
This is definitely the cutest recipe you've ever made. :D
Yes. Fact. Cuteness level 100
@@TriggTube quick question, are you actually replying to every single comment?
İ find it really wholesome
Not every one, but right after I post I try to follow the video for 24 hours to see what people think.
@@TriggTube that's really cool, consider me subscribed :)
As a french, ces crèmes brûlées ont l’air incroyables 😌🤝
Thank you for including the recipe!
Such a rare thing, isn't it?! Most of the time they add external links. Pretty annoying :))
ooo sending this to my mom! her go-to for anything is crème brûlée and this will be so good for thanks giving!
“And no you don’t need a blowtorch” Proceeds to use a blowtorch
glad i stumbled on this channel, feels like im listening to friends
Just how i want the cooking videos to be. Calm and fun ❤❤
I'm glad you're enjoying it!
That's the most cutest pumpkin I have ever seen ❣️
I love Creme Brule, and pumpkins should still be in season now, so definitely, if time is available to try this out.
sounds (and looks) ultra delish!
Oh the melt and pour is such a great idea!
Omgggg I never knew mini pumpkins exist!! Thank you for sharing this recipe
aww your content is so sweet and wholesome it made my day
American pumpkins look so yummy
I have to say, this is just delightful. One of the best cooktubers on the platform.
Honestly I cried after that decapitated pumpkin awesome recipe but omg 😭
Wow I have never seen such tiny pumpkins in my entire life… would definitely try it if we had these
It's a great day whenever Zach Efron teach us something sweet
Thank you 🥲 youre the only cooking youtuber that keeps me sane nowadays
Your videos make even the end of summer seem bearable 😂
I look forward to this recipe every year now. Try it and You will too.
"End of summer"? It's halfway through fall now 😭
Bro fall and winter are the only bearable parts
Yr so real @@hex5741
I’ve done crème brûlée in cookies before, best idea ever.
Am I the only person thinking: this guy looks like Patrick Dempsey? Recipe looks yummy, should send to my mother.
Ooooh a pumpkin custard sounds so nice this seems incredible. I'd say "second best option" for pouring caramel over the custard is being very generous, a layer that thick is damn near dangerous when it cracks into shards.
Sounds so delicious and very cute.
Amazing and delicious! You’re so underrated as a cooking channel.
I love that you were like "scooping can be hard, so try to trick somebody else into doing it"
This video has inspired me to try baking again
I really like candied pumpkins!! There my fav
Definitely going to try this with the mini pumpkins I have this growing season. thanks a bunch🎃♥️
Melt and pour is not only more accessible (I don't have a torch) but also more aesthetically pleasing ngl
I like the melt and pour better. It gives it a tumbled grm look.
What a fun idea! Thanks for sharing.
you’re very good at this!
Thanks!
Torch is easier but the melt and pour is literally chef's kiss.
I hope I saw this recipe before Halloween, oh well there is always a next year ❤❤❤
please keep this honest direct and open way of cooking and presenting. refreshing to watch between all this over tuned brain rot content.
Didn’t know there was an alternate way to get the iconic hard candy shell! It’s not crème brûlée without that part! Thanks!!
Yum, this sounds delicious and also kinda of healthy. Will make it for my daughter 👧🏻
It is crazy how you displayed the decapitated pumpkin right in front of his friends
They weren't friends. It's a long story. Haha
learing how to write recipes are a part of being a chef
I didn't know Zac effron like this
Tried it today with bigger pumpkins and also just in muffin forms because I had made too much.
Tastes great ! (like "Spekulatius cookies")
I did have a bit too much flesh on the pumpkin still though ,so while the "pudding" was done it was also very watery because of the pumpkin.
Awesome idea! Gonna try this for either Thanksgiving or Christmas dinner ❤
Thanks for sharing such a clever idea ❤
You'll love it! Grab some plump pumps soon. They are gone quickly after Halloween and Thanksgiving.
Fall really brings the pumpkin recipes to the top 😅😅
They must be heavenly!!! 😋
thank you for helping those who suck at cooking¬
i think if you are having trouble getting the flesh out you can cut open the pumpkins and cook them first, makes it easier to get the flesh out and you can save it to make pumpkin puree for pie
Also pumpkin flan is soooo good!😊
It makes sense with the pumpkins not needing a water bath. Ceramic ramekins transfer heat VERY well and will scramble or even brown the outside of your crème brûlée by the time it comes out of the oven without something like water to slow the heat transfer. Pumpkins, on the other hand, not such great conductors.
Exactly. That's why I skipped it. The theory held strong!
omg, i never thought to try melting the sugar. might finally try making it myself!
I really like the music with those colours
Thank you so much for making accessible recipes
I literally made creme brulee for the first time last night and i got this recommend just now
Thanks as always Trigg, I’m gonna try and make these for my parents
They’re gonna love them!
Coconut milk+sugar+egg+steam= perfect
You almost convinced me to try that, even though I dislike pumpkin.
Very creative, I like it…
Personally I leave out the burnt sugar as I don’t really care much for the burnt flavor, I think that a good alternative could be crushed up Werther’s Originals sprinkled on top
I got the fat shivers at the sight of these, I gotta make em
THAT LOOKS BEAUTIFUL ❤
the googly eyes are a MUST for this recipe
Beautiful recipe ❤
Love your recipes! Very best wishes from London U.K. 🙏
Thank you so much 😊
He is reslly coming with it 🔥
those small pumpkins on sale are so cuuuuuute
The melt and pour method is something i learnt from Adam Ragusea's vid! I'm glad it can work on this too because i was a bit scared it would drip off if the pumpkin is too soft
No. Totally works great.
The trick is to pour just shy of what you think it needs and add more if needed.
Cute recipe by chef with gorgeous hair
I’ve never seen a mini pumpkin before, neat!
Thanks 👍🏻 I make and it's so delicious 🤤 i love it 🤩
Cameras are a better witness than any human. Get one asap. It’s so worth it
I might need that torch
It's worth it. Under $20. I use it a bunch.
omg this sounds heavenly 🤤
This man is so sweet😢
This dessert is literally the nastiest thing I ever ate in my entire life. I’m so serious.
I think the melt and pour is better than torching, it eliminates the risk of burning the pumpkin crust
Can’t wait to see what you do for W till Z!
You can also put sugar and 60% rum on top and light on fire. Fire will caramelize the sugar a bit and the remaining rum is delicious with the brulee.
على حد ما قرأت ان اليقطين الخضار المفضل للرسول محمد صلى الله عليه وسلم والله أعلم
شخصيا أحب اليقطين
Best UA-cam chef dude
Common Triggtube W. You explain and show ts sooo easily that even my peanut size brain can understand how to make these.
Thanks! And then hopefully it grows your peanut brain into a peanut tree one day! 😜
Divine sweet pumpkin 🎃 ❤