Autumn Crème Brûlée with Pumpkin Seed Oil

Preparation

1. Bring half the whipping cream to a brief boil with the sugar, a pinch of salt, and the scraped-out seeds of the vanilla pod, stirring well so nothing burns. Remove from the heat and let cool.

2. Once the mixture has cooled (it should be at most lukewarm), stir in the egg yolks. Never stir the yolks into hot liquid, as this would cause them to curdle. Gradually whisk in the pumpkin seed liqueur, then slowly whisk in the pumpkin seed oil. Finally, whip the remaining cream until stiff and fold it in as well.

3. Pour the mixture into small heatproof ceramic ramekins and place them in the oven at 85 °C (185 °F) for 50 to 60 minutes – ideally in a water bath. Remove the ramekins from the oven and let cool. This dessert can also be prepared the day before and finished with the caramel crust just before serving.

4. The caramelising is the crowning touch of the crème brûlée. Sprinkle a generous pinch of sugar over the surface of the cream and carefully caramelise with a kitchen torch until golden brown and crisp.

5. Crème brûlée is already wonderful on its own. We complemented this dessert with the following: a piece of brownie, some seasonal fruit, chestnut purée, and vanilla ice cream with a drizzle of pumpkin seed oil on top round off the flavour experience perfectly.