Spiced pumpkin brûlée, granadilla


Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Use ripe pumpkin with good colour. SMELL it. It must smell like pumpkin for it to taste like pumpkin. This goes for all fruit and vegetables you want to eat or use in a recipe.


Pumpkin brûlée

  • 45 g individual servings - 360 g
  • 350 g pumpkin – skin on – cut into


First make the pumpkin purée. Place the pumpkin wedges on a tray and season. Add a splash of water for steaming. Cover with foil and place in a 180°C oven for about an hour, until soft. Remove and leave to cool. Discard the seeds and scoop the flesh into a Thermomix or blender, and blend until a smooth purée forms.

To make the brûlée, line four ring moulds with cling film and foil, ensu