Pumpkin Cream Caramel
Pumpkin Cream Caramel is a delightful twist on the traditional flan or crème caramel. It is infused with warm pumpkin and aromatic spices. This creamy, luscious dessert combines the silky texture of caramel custard with the comforting flavors of fall.
Servings 10
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.