3-ingredient pumpkin crème brûlée

Step 1

Cut off the tops of the mini pumpkins, scoop out the seeds and pulp, and place the hollowed pumpkins in a 9x13-inch deep roasting dish. Make sure the pumpkins have enough space without touching each other. Set the tops aside for later.

Step 2

Preheat the oven to 325°F (160°C). Scoop the vanilla ice cream into a microwave-safe bowl and melt in the microwave on high for 30-40 seconds. Let it cool for 5 minutes.

Step 3

Whisk egg yolks into the melted ice cream until smooth. Pour the mixture into the hollowed pumpkins.

Step 4

Place the roasting dish with the filled pumpkins in the oven. Carefully pour 2-3 cups of hot water into the roasting dish, or enough to reach halfway up the sides of the pumpkins. Bake for 40-50 minutes, until the custard is set but still slightly jiggly in the center.

Step 5

Let the pumpkins cool in the water bath, then transfer to the refrigerator to chill for at least 2 hours or up to 3 days.

Step 6

Before serving, sprinkle an even layer of sugar over the custard and use a kitchen blowtorch to caramelize it until golden brown.

Step 7

Enjoy!