Pumpkin Cream Caramel: A Seasonal Twist on a Classic
Pumpkin Cream Caramel is a delightful twist on the traditional flan or crème caramel, infused with warm pumpkin and aromatic spices. This creamy, luscious dessert combines the silky texture of caramel custard with the comforting flavors of fall. This recipe will impress your family and guests and is perfect for holiday gatherings or a cozy night in.
Why You’ll Love This Recipe
- Rich and Creamy: The perfect balance of pumpkin and caramel flavors.
- Seasonal and Festive: A great addition to fall and holiday menus.
- Elegant Yet Easy: Simple ingredients come together in a show-stopping dessert.
- Make-Ahead Friendly: This dish is super easy to prepare beforehand for entertaining!
Pro Tips for Perfect Pumpkin Cream Caramel
- Don’t Stir the Caramel: Stirring can cause crystallization; swirl the pan instead.
- Use Room Temperature Ingredients: This helps the custard mix evenly and prevents curdling.
- Watch the Caramel Closely: It tends to burn fast after it changes color, so keep an eye on it!
- Strain the Custard: Ensures a smooth, velvety texture.
- Chill Thoroughly: Proper chilling time is key to achieving the perfect consistency.
Serving Suggestions
- Garnish: Add a dollop of whipped cream or sprinkle with crushed pecans for extra flair.
- Pairings: For a cozy treat, serve with a cup of spiced chai, espresso, or mulled wine.
- Holiday Twist: Add a dash of allspice or clove for a more festive flavor.
Storing and Reheating
Storage:
- Refrigerate leftover flan in the ramekins, covered with plastic wrap, for up to 3 days.
Freezing:
- Individual portions can be frozen without the Caramel topping for up to one month. Thaw overnight in the refrigerator before serving.
FAQs About Pumpkin Cream Caramel
1. Can I make this dairy-free?
Yes! Substitute the milk and cream with coconut or almond milk for a dairy-free version.
2. What’s the best pumpkin puree to use?
Use 100% pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugar.
3. How do I prevent overcooking?
Remove the flan from the oven when it’s still slightly jiggly in the center; it will continue to set as it cools.
4. Can I make this in one large dish instead of ramekins?
Yes! Use a 9-inch round baking dish and extend the baking time by 10–15 minutes.
5. Why is my Caramel hard?
No worries at all! Once your custard is baked, the Caramel will melt and create a delicious topping that’s just perfect. Enjoy the sweet transformation!
Why This Recipe Works
The creamy pumpkin custard combines perfectly with the sweet, slightly bitter Caramel for a balanced dessert. The spices add warmth and depth, making this dish a standout for fall and holiday celebrations. Its make-ahead convenience and elegant presentation make it a must-try!
Conclusion
Pumpkin Cream Caramel is an elegant dessert that captures the cozy flavors of fall in every bite. Whether serving it at a holiday feast or enjoying it as a treat, this recipe will surely impress. It’s the ultimate seasonal indulgence with silky custard and rich caramel topping. Try it today and elevate your dessert game!
Pumpkin Cream Caramel
Ingredients
- 1¼ cup sugar
- ¼ cup water
- 5 strips 3' 'each orange peel
- 2 cups heavy cream
- 6 large eggs
- 1 tsp cinnamon
- 1 cup pumpkin puree (don't use pumpkin pie mix)
- pinch ground nutmeg
- pinch salt
Need 10, 6 ounces ramekin cups, measure 3.5 inches in diameter and 1.97 inches high or 9''by 5'' loaf pan
Instructions
- In a medium saucepan, combine ¾ cup sugar, water, and orange, and heat to boiling over high heat.
- Cook 10 minutes.
- Discard orange peels, and continue cooking the mixture until the amber color, about 3-4 minutes longer.
- Pour caramel into ramekin cups or loaf pan, tilting ramekin cups or pan to coat the bottom completely.
- Preheat the oven to 350°F
- In a large bowl, whisk pumpkin, eggs, cinnamon, nutmeg, and salt until blended.
- In a heavy 2-quart saucepan, combine cream and remaining ½ cup sugar, heat to boiling over medium-low heat until the sugar has dissolved and bubbles form around the edge.
- Gradually whisk the hot cream mixture into the pumpkin mixture until smooth.
- Pour custard mixture into caramel-coated ramekin cups or loaf pan.
- Place the ramekin cups or loaf pan in a medium roasting pan.
- Carefully pour hot water into the roasting pan halfway up the side of the loaf pan or ramekin cups.
- Bake for 40-55 minutes or bake until the knife inserted in the middle of the custard comes out clean.
- Remove custard cups or loaf pan from the water, and let it cool, before refrigerating overnight.
- To unmold , run knife around edge of the custard, set a serving plate over the mold, invert. Custard should release easily from the dish onto the plate.