Pumpkin Creme Caramel: Easy Autumn Recipe

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Ingredients for Pumpkin Creme Caramel

For the Caramel:

1/2 cup granulated sugar

2 tablespoons water

For the Custard:

3/4 cup pumpkin puree (use fresh or canned pumpkin).

1/2 cup sweetened condensed milk

1/2 cup heavy cream

1 cup whole milk

4 large eggs

1/2 cup brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch of nutmeg (optional).

How to Make Pumpkin Creme Caramel

Step 1: Prepare the Caramel

1. In a small saucepan over medium heat, combine the granulated sugar and water.

2. Stir until the sugar dissolves completely.

3. Let it boil undisturbed until it turns into a deep golden color.

4. Quickly pour the caramel into the base of a crème caramel mold or individual ramekins.

5. Spread the caramel evenly and let it cool.

Step 2: Make the Custard

1. In a large mixing bowl, whisk the eggs and brown sugar until smooth.

2. Add pumpkin puree, sweetened condensed milk, heavy cream, whole milk, vanilla extract, cinnamon, and nutmeg.

3. Whisk until all ingredients are fully combined.

Step 3: Assemble and Bake

1. Pour the custard mixture over the caramel in the molds.

2. Place the molds in a deep baking tray.

3. Fill the tray with hot water until it reaches halfway up the sides of the molds (water bath method).

4. Bake in a preheated oven at 320°F (160°C) for 50-60 minutes or until the center is set.

Step 4: Chill and Serve

1. Remove the molds from the water bath and allow them to cool slightly.

2. Refrigerate for at least 4 hours or overnight.

3. To serve, run a knife around the edges of the mold and invert onto a serving plate.

Nutritional Information for Pumpkin Creme Caramel (Per Serving)

Calories: 220 kcal

Protein: 6g

Fat: 9g

Carbohydrates: 28g

Fiber: 1g

Tips for Perfect Pumpkin Creme Caramel

1. Use fresh ingredients, especially the pumpkin puree, for a rich flavor.

2. Avoid stirring the caramel while it boils to prevent clumping.

3. Make sure the water in the water bath is hot to avoid cracks in the custard during baking.

Common Questions About Pumpkin Creme Caramel

Can I substitute sugar in the recipe?

Yes, natural sweeteners like honey or maple syrup can be used, but they might slightly alter the flavor and texture.

Can I freeze Pumpkin Creme Caramel?

It is best enjoyed fresh, but it can be frozen for up to a month. Thaw it slowly in the refrigerator before serving.

How can I prevent the custard from cracking?

Use a water bath and maintain the oven temperature at 320°F (160°C). Avoid overbaking.

What can I use instead of pumpkin puree?

Sweet potato puree is an excellent substitute if pumpkin is unavailable.

Benefits of Pumpkin Creme Caramel

Rich in Beta-Carotene: Supports healthy skin and eyesight.

Good Source of Protein: Thanks to the eggs and milk.

Lower in Saturated Fats: Compared to many other desserts.

Enjoy making this Pumpkin Creme Caramel at home and share it with your loved ones during cozy autumn evenings!

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