Pumpkin Creme Caramel
Indulge in the velvety decadence of Pumpkin Crème Caramel, a luxurious fusion of creamy custard and warm autumnal flavors. This show-stopping dessert elevates the classic crème caramel by blending silky pumpkin puree and aromatic spices like cinnamon and nutmeg, creating a rich, holiday-ready treat. A deep amber caramel layer crowns each delicate custard, adding an irresistible sweetness that perfectly complements the spiced base. With a smooth, custard-like texture achieved through a gentle water bath bake, this dessert is as much a visual masterpiece as it is a flavorful one. Perfect for festive gatherings or as a cozy after-dinner treat, this dessert dazzles with its balance of elegance and seasonal charm.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 4 large Eggs
- 2 large Egg yolks
- 200 grams Pumpkin puree
- 100 grams Granulated sugar
- 500 ml Whole milk
- 120 ml Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F). Prepare a deep baking dish or roasting pan for the water bath that will hold 6 ramekins.
To make the caramel, combine 200 grams of granulated sugar and 60 ml of water in a saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.
Quickly divide the caramel among the 6 ramekins, swirling each ramekin to coat the bottom evenly. Set aside to cool.
In a mixing bowl, whisk together the eggs, egg yolks, and 100 grams of granulated sugar until smooth. Add the pumpkin puree and mix well.
In a saucepan, heat the milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt over medium heat until warm (but not boiling).
Gradually pour the warm milk mixture into the egg-pumpkin mixture while whisking constantly. Strain the custard through a fine-mesh sieve to ensure a smooth texture.
Divide the custard mixture evenly among the caramel-lined ramekins.
Place the ramekins in the prepared baking dish/roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
Bake the custards in the preheated oven for 40-50 minutes, or until the centers are just set and slightly wobbly when gently shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 4 hours, or preferably overnight.
To serve, run a knife gently around the edges of each ramekin to loosen the custard. Invert each ramekin onto a serving plate, allowing the caramel to drizzle over the top.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 332.8 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 876 mg | 67% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
