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Explore I made Pumpkin Crème Brûlée INSIDE a pumpkin!? with 802,025 views, 23,616 likes, and 156 comments. Experience the impact of this video content that has captured audience attention.

I made Pumpkin Crème Brûlée INSIDE a pumpkin!? ✨Recipe: Ingredients: • 6 large egg yolks • ½ cup granulated sugar, plus more for brûléeing • 2 cups heavy cream • ¾ cup pumpkin puree • 2 tbsp cornstarch • 1 tsp pumpkin pie spice • ¼ tsp salt • Mini pumpkins Directions: 1. Cut the tops off the mini pumpkins and set aside. Using a spoon, scoop out the seeds and pulp, scraping the inside walls until clean to create individual pumpkin bowls. 2. In a large mixing bowl, whisk together the egg yolks and sugar until smooth, pale, and creamy. 3. In a medium saucepan over medium-low heat, warm the heavy cream until steaming and just beginning to simmer. Do not boil. 4. Slowly pour the warm cream into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs and prevent them from scrambling. 5. Pour the mixture back into the saucepan, then add the pumpkin puree, cornstarch, pumpkin pie spice, and salt. Cook over medium-low heat, whisking constantly, until smooth and slightly thickened. 6. Strain the custard through a fine-mesh strainer, then divide it evenly among the hollowed pumpkins. Arrange the pumpkins in a deep oven-safe baking dish and carefully pour hot water into the dish until it reaches just over halfway up the sides of the pumpkins. 7. Bake at 325°F for about 30 minutes, or until the edges of the custard are set but the centers still have a slight jiggle. 8. Carefully remove from the oven and let the pumpkins cool in the water bath. Once cooled, sprinkle an even layer of granulated sugar over each custard and caramelize with a kitchen torch until golden and crisp. 9. Let the caramelized sugar harden briefly, then crack into that crunchy shell and enjoy these adorable pumpkin crème brûlées perfect for fall! 🎃

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