Above is the brûlée you’re used to making. Below is the brûlée, we’re going to teach you to make with the help of David Higgs and his pumpkin brûlée recipe. Ditch the tired old recipe in favour of this new and improved one and you’re sure to impress. It’s a great option for a Christmas dessert and will be the dish everyone dives for, leaving the trifle sitting sadly in the corner.
Before you start on the brûlée, you have to make pumpkin puree. Having this easy recipe on hand is a great way to elevate your cooking and a great addition to any dish. The best part about pumpkin is that it’s extremely versatile. In his cookbook, David uses pumpkin puree in both sweet and savoury dishes.
To make the pumpkin puree: Slice 1.5kg whole pumpkin in half and place face down in an oven tray before adding 250ml water. Cover with foil and roast in a 180 degree oven for 40 – 60 minutes until soft. Remove from the oven and scoop the flesh from the skin, removing the seeds. Place the pumpkin flesh in a Thermomix jug and blend until completely smooth and firm enough to hold its shape when plated. Season with salt and white pepper to taste.
Mile 8 is not just a cookbook that brings together the unique and interesting flavours of Southern Africa – it’s a culinary adventure that will teach you valuable skills, and tells the story off Higg’s journey to success.