Pumpkin creme brûlée

✨Creme Brûlée-

Step 1- combine 1 cup heavy cream, 1/2 cup of cooked pumpkin, one cup cup whole milk, and a peench of salt to blender and blend until smooth. add the contents to a pot along with one New Zealand vanilla bean split down the middle. Bring to a simmer for 1 minute then remove from heat and allow to steep for 30 minutes. 

Step 2- In a separate bowl add 4 egg yolks and 1/3 cup of sugar and whisk until smooth. Heat the cream mixture back to medium (remove the vanilla pod) and gently whisk into the egg mixture. 

Step 3- preheat an oven to 325f and boil some water. Portion the cream mixture into the blistered pumpkin shells (or a 4oz ramekin works perfect) and arrange the pumpkins in a high walled baking sheet. Add in the freshly boiled water around the pumpkins/ramekins so that the water comes up halfway on the ramekins. Gently transfer the container to the oven and bake for 30 minutes or until set. Remove to cool at room temp for 1 hour then into the fridge overnight (or at least 2 hours). 

✨Candied pumpkin✨

Step 1- in a sauté pan on medium high heat add some high quality New Zealand butter. Add in 1/2 cup of diced pumpkin and sauté until the butter starts to brown. Add in 1/2 cup brown sugar and caramelize until thick and bubbly, about two minutes. Add in 1/2 cup of New Zealand white wine and allow to reduce by half. Stir in 1 teaspoon of premium New Zealand vanilla bean paste and remove from the heat. Top the creme brûlée with a spoonful of the pumpkin and enjoy 🥳