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Pumpkin Crème brûlée

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It was actually egg-free, but it was basically a pumpkin custard with caramelized maple sugar on top.



3 responses »

  1. Looks toasty, how did you make it?

    • I’m happy to post recipes if there’s any interest; I’m just too lazy to write them up if nobody cares!

      I started with the recipe for vegan pumpkin pie filling from Minimalist Baker: and made the following substitutions: homemade pumpkin puree for canned, agave syrup and stevia for sugar, dairy for almond milk, and a mix of cinnamon, allspice, nutmeg, cloves and ground ginger for pumpkin pie spice. I poured the mixture into an oven-safe dish and left it covered in plastic wrap for one day. Before serving I sprinkled it with maple sugar and melted it under the boiler until it was just bubbling.

      If I made it again I would add a little bit of agar agar to it when cooking to give it a slightly more firm texture. It collapsed a little when I took it out of the baking dish.


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