Pumpkin Creme Brulee

Creme Brulee (burnt creme) has been around for a few hundred years and is originally from France, but didn’t become super popular until the 1980’s. It is usually made with heavy creme, but we are offering it to you with coconut milk and much less sweet. As this beautiful Fall/Winter season is upon us it is nice to have some easy to make alternatives to baking and other sweet treats. This particular recipe is easy to customize for your palate, add more honey for a traditional sweet creme brulee or use less per our recipe for a cleaner and less sweet version.


You can make this well in advance and crystallize the sugar with a culinary chef torch just about when you are ready to serve.

Here are the ingredients and preparation:

  • 425 grams of organic pumpkin
  • 3 cage free eggs
  • 300 ml coconut milk (full fat)
  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 2 tbsp raw organic honey (local if possible)
  • Raw sugar (depending on how much you want to top your creme with)

This recipe is enough for four ramekins, with maybe a little extra that you can nosh. Preheat oven to 300 degrees F convection. Place your ramekins into a roasting pan with a water bath, only about half way up or slightly less. Combine eggs spices and honey into a mixing bowl and ensure that all ingredients are blended quite frothy, then add the coconut milk and blend fully. Carefully pour your creme brulee mixture into the ramekins and bake for about 30 minutes. Keep checking on the consistency and settling of the creme. Depending on your oven, you may need to add a few minutes to ensure that they are set. Once ready turn oven off and allow them to sit for 10 minutes or so with the oven door open. Remove and chill for at least one hour in the refrigerator before crystallizing the sugar. Next sprinkle your creme with raw sugar (coconut or palm sugar does not work!) and have fun with your chef torch. Serve at room temperature and enjoy with your guests.

Have a wonderful and happy season! NK