Butternut Squash Creme Brulee with Espresso Balsamic Sugar

Butternut Squash Creme Brulee with Espresso Balsamic Sugar

A classic French dessert that only uses a few ingredients, but with a fall twist! Creme Brûlée or as it translates in French, ‘burnt cream,’ is a rich and creamy custard topped with a layer of caramelized or ‘burnt’ sugar. Mixed into the creamy custard is a wonderful butternut squash puree and a bit of Butternut Squash Seed Oil to add a unique, but delicious, nutty, squash flavor to the sweet, rich custard. To top it off, an espresso balsamic infused sugar made with Espresso Balsamic Vinegar creates an amazing, flavorful layer of caramelized sugar on the top of the Creme Brulee. An outstanding combination of flavors from the Butternut Squash Seed Oil and the Espresso Balsamic!

Products used: Butternut Squash Oil & Espresso Balsamic, Butternut Squash Seed Oil, Espresso Balsamic Vinegar


1 cup + ¼ cup (separated) granulated sugar
1 Tablespoon SOOC Espresso Balsamic Vinegar
½ butternut squash
1 ½ cup heavy cream
½ cup coconut milk
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger powder
½ teaspoon fine sea salt
vanilla seeds from one vanilla bean
4 egg yolks
1 Tablespoon SOOC Butternut Squash Seed Oil


To make Espresso Balsamic Sugar: Mix 1 cup sugar and Espresso Balsamic Vinegar until combined, should look like wet sand. Spread onto a baking sheet and let dry on countertop for at least 24 hours

To make Butternut Squash Creme Brulee:

Preheat oven to 400℉.

Slice the butternut squash in half, scoop out the seeds and strings. Roast for 30 minutes. Cool it down. Using a blender, puree until very smooth texture.

Once finished roasting, preheat oven to 325℉.

In a small saucepan, add in heavy whipping cream and coconut milk, spices, sea salt, and vanilla. Mix and whisk over medium heat until hot and steaming.

Begin beating egg yolks and gradually add in ¼ cup granulated sugar until all is added. Beat until it has lightened in color. Mix in ⅓ cup of the butternut squash puree. Slowly stream in the warm cream mixture into the eggs while whisking. Using an immersion blender or by whisking vigorously, emulsify 1 Tablespoon of the Butternut Squash Seed Oil into the custard.

Evenly divide the creme brûlée into four 6 oz ramekins and place into a baking dish. Fill baking dish (not ramekins) with hot water until ½ - ¾ of the way up the ramekins to create a hot water bath.

Bake at 325℉ for 30-40 minutes.

Remove from the oven and hot water bath. Place ramekin onto a wire rack to cool completely.

Once cooled to room temperature, wrap in plastic wrap and place in fridge for at least 4 hours, or overnight.

To serve, sprinkle on sugar and broil or toast with a blow torch until the sugar has caramelized. Serve and enjoy.