Pumpkin Crème Caramel
- Preparation 40 min
- Refrigeration 12 h
- Cooking 55 min
- Servings 8
- Freezing I do not suggest
Ads
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. 🍮✨