Pumpkin Crème Caramel
- Preparation 40 min
- Refrigeration 12 h
- Cooking 55 min
- Servings 8
- Freezing I do not suggest
Ads
🍮 Pumpkin Crème Caramel: The Naughty Dessert of Fall
Alright, we’re diving straight into the decadent side of autumn here. This pumpkin crème caramel is so rich, silky, and fragrant you’ll want to lick the bottom of the ramekin (and honestly, go for it — I won’t judge). Vanilla, cinnamon, and nutmeg melt into the pumpkin purée to create a ridiculously creamy texture with just the right hit of dark, deep caramel.
This isn’t a Tuesday-night-in-a-rush kind of recipe — take your time, let it chill overnight, and enjoy every spoonful the next day like a champ. It’s the kind of dessert that tastes like a crackling fire, soft candlelight, and the moment you decide that self-care means sugar. 🔥🍂
Ads
Ads
- Infuse like a pro – Let the milk, zest, and vanilla hang out together for a few minutes. That’s where all the deep flavor magic happens.
- Watch that caramel – Dark amber = bold and tasty. Black = bitter heartbreak. Keep your eyes on it, champ.
- Strain it, always – Run the mix through a fine sieve. Smooth, silky texture guaranteed — no eggy bits allowed.
- Water bath = perfection – That gentle, even heat keeps your custard creamy instead of turning it into a sweet omelet.
- Chill time is sacred – Leave it overnight in the fridge. The flavors deepen, the texture sets, and the result is pure heaven.
Pumpkin Crème Caramel
- 3 cups whole milk (3.25%)
- Zest of half an orange
- Zest of half a lemon
- Seeds from one scraped vanilla bean
- ½ cup white sugar
- 1 tbsp lemon juice
- 3 egg yolks
- 3 whole eggs
- ½ cup brown sugar
- ¼ cup pumpkin purée
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- A pinch of salt
Ads
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan over medium-low heat, add the milk, citrus zests, and vanilla seeds. Stir well to dissolve the seeds, then let it infuse for about 5 minutes, stirring occasionally. Strain through a fine sieve, then return the milk to the saucepan and keep warm.
- In a small saucepan over medium heat, combine the white sugar and lemon juice. Stir until the sugar is fully moistened, then cook without stirring until it turns a deep amber color — about 10 minutes. Remove from heat and immediately pour the caramel into the bottoms of eight 3.5-inch ramekins. The caramel will harden as it cools — totally normal. Place the ramekins into a deep baking dish (like a Pyrex).
- In a large bowl, whisk together the eggs, brown sugar, pumpkin purée, spices, and salt until smooth. Slowly pour in the hot milk while whisking constantly, then divide the mixture evenly among the ramekins.
- Pour hot water into the baking dish until it reaches about ¾ of the height of the ramekins. Bake for about 40 minutes, or until the custard is set and just slightly wobbly in the center when you jiggle the dish.
- Remove from the oven, let cool for 15 minutes, then refrigerate overnight.
- To unmold, gently run a knife around the edge (about 2 cm deep) to loosen the custard. Flip onto a plate and give it a firm shake — the caramel will release like magic. 🍮✨
Flan is made with milk, eggs, and flour. Crème caramel skips the flour and sticks to just milk and eggs — which gives it that ultra-smooth, melt-in-your-mouth texture.
Just like crème brûlée, it should be slightly wobbly in the center. Grab some oven mitts, give the ramekin a gentle shake — the edges should stay put, and the middle should jiggle a little. That’s perfection right there.
You can do either, but honestly? Cold is king. After a night in the fridge, the caramel turns syrupy, the texture gets extra creamy, and every spoonful tastes like a hug. 🍮
Ads
Ads
Ads
Ads
Ads