Pumpkin Creme caramel
Calling all pumpkin lovers! This pumpkin creme caramel is the perfect pumpkin dessert recipe to enjoy this fall. Creamy and dreamy this recipe combines pumpkin plus spice with bitter caramel and is the perfect unique dessert to bring to Thanksgiving dinner.
About This Pumpkin Creme Caramel Recipe
This pumpkin spice recipe is a classic French dessert and a custard. There are several different types of baked custards including creme brûlée, flan, bread pudding and this pumpkin creme caramel recipe which means it’s baked in a water bath to promote their signature creamy texture. Unlike creme brûlée, creme caramel and flan are free standing desserts and do not need to be eaten in its ramekin. Making the custard base is one of the easiest baking you can do, however the caramel top can be a little stressful especially for those who have not caramelized sugar before.
The Origin Of Custard and Creme Caramel
Ancient Romans boiled eggs in milk and honey which was the start of the modern custard. Arabs introduced sugar cane to Europe and the Spanish started incorporating it into their custard desserts. They created their creme Catalana, and custard became a popular dessert in Arab Spain. Moorish pastry chefs began to cover their baking dishes with caramelized sugar creating the first creme caramel. However, the first documented recipe of creme caramel popped up in La cuisinière provençale by Jean Baptiste Reboul in 1897. Source and source.
Pumpkin Creme Caramel Ingredients
- Pumpkin puree: Canned pumpkin is perfectly fine, and if you have leftover, you can check out my other Pumpkin Bakes!
- Sweetened condensed milk: Used in place of granulated sugar and helps keep this pumpkin dessert creamy.
- Pumpkin pie spice: While you can buy pre-made pumpkin pie spice, you can also make your own! Whisk together 4 parts cinnamon, 1 part allspice, 1 part cloves, 2 parts nutmeg and 2 parts ginger.
- Egg yolks: This pumpkin recipe uses a lot of egg yolks so if you need to use up the extra egg whites, check out these recipes.
Major Allergens Present: Eggs, dairy
Equipment Needed
- 4-ounce ramekins: Used to bake the flan in. You can use creme brûlée ramekins, silicone molds, aluminum molds, etc.
How to Make Pumpkin Creme Caramel:
What is Pumpkin Creme Caramel Made Out Of?
This pumpkin spice dessert recipe is a classic French custard with with few ingredients including eggs, yolks, milk, and sweetened condensed milk. The caramel topping comes from caramelizing granulated sugar. However, what makes this the perfect fall bake is the pumpkin AND pumpkin spice. I always feel you can’t call something pumpkin spice without the pumpkin. So, cozy up and enjoy this creamy and flavorful pumpkin creme caramel.
Caramelize the Sugar
To make this process easier, we will use the wet method to caramelize the sugar, but first, add your ramekins to a baking pan where you can add water to for the water bath. Add the sugar to a small pot with just enough water to create wet sand (only a couple tablespoons should be enough), and cook on high heat. Allow to boil and bubble until it starts to caramelize. When you notice some spots turning brown, give it a careful swirl so it cooks evenly. When it reaches a nice amber color, turn off the heat and immediately portion evenly between ramekins. Allow to cool until hardened.
Make the Pumpkin Creme Caramel Batter
Probably the easiest thing you will ever make. Combine all the ingredients and whisk until it is smooth then evenly portion into your ramekins. Fill the pan with water until halfway up the ramekins and bake at a lower temperature of 290*F. The best part about this custard dessert is that it is gluten free!
Bake the Custard in a Water Bath and Why We Use One
Since creme caramel is a custard, it requires a water bath! A water bath is baking your dessert in a container filled with water. Since custards use egg proteins to solidify the bake, a water bath aids in even cooking and coagulation of these egg proteins. This leads to silkier, smoother texture and better flavors. A water bath also keeps the temperature at 212*F and cooks using indirect heat which is much less harsh for the delicate egg proteins. Custards should bake slowly because the slower they coagulate, the better flavors they release. For doneness it should have a slight jiggle in the center and the internal temperature should be around 170*F (the most accurate test).
Chill and Serve the Pumpkin Creme Caramel
Once the gluten free custards come out of the oven, immediately remove from the hot water and allow to cool in the fridge. I like to let it sit overnight so the caramel topping has time to melt. Once ready to serve, loosen the edges with a knife or small offset spatula and turnover onto your plate. Serve this pumpkin creme caramel cold and preferably with a nice cup of coffee.
Getting hung up or lost on all the baking terminology? Study up here.
Help Making Pumpkin Creme Caramel:
How to Caramelize Sugar:
You can caramelize sugar in one of two ways: the wet method and the dry method. While I prefer the wet method, here’s how to use both methods.
- Dry method: In a sauce pan evenly sprinkle a thin coat of sugar and turn on the heat to medium high. The sugar will melt and parts will start to turn brown and caramelized. Swirl the pan carefully, then sprinkle another thin coat of sugar. Repeat this process with all the sugar, and it caramelizes to the desired color.
- Wet method: Add your sugar to a small pot with enough water to create wet sand. Turn the heat to medium high and bring to a boil. Do not swirl the pot while it’s boiling as that will cause crystallization. It will start to brown and caramelize in certain spots, and now is the time to swirl to encourage even caramelization. Continue to cook until it caramelizes to the desired color. I prefer this method as it’s difficult to mess up and requires less attention.
Enhancing This Pumpkin Creme Caramel Recipe:
- Replace 50g of sweetened condensed milk with maple syrup for pumpkin maple creme caramel.
- Sprinkle in some instant espresso powder for a little pumpkin spice latte action!
How to Store and Freeze Pumpkin Creme Caramel
- Do not freeze any part of the creme caramel.
- Store the base in a container in the fridge for no more than 4 days before baking.
- Store the baked creme caramel in the fridge for up to 5 days.
Troubleshooting Pumpkin Creme Caramel:
- My caramel hardened before I was done pouring! You were not quick enough between caramelizing and pouring. Just reheat it to melt and continue portioning, however, it will be a little darker.
- My creme caramel is chunky and not smooth! You overbaked it! Sometimes, it’s hard to tell whether it’s done or not by the jiggle, however, temping the center will always prove accurate
- There’s still hard caramel in the mold! Not all of it melted, and thats okay! I usually let my pumpkin creme caramel sit overnight so I have maximum caramel meltage.
Something else going wrong? Reach out and we will troubleshoot together!
Pumpkin Creme Caramel
Equipment
- 6 4-ounce ramekins or molds
Ingredients
- 113 g Granulated sugar
- 397 g Sweetened condensed milk or one 14oz can
- 5 ea Egg yolks
- 2 ea Whole eggs
- 181 g Whole milk
- 113 g Pumpkin puree canned pumpkin
- 1 tsp Pumpkin pie spice
- ½ tsp Vanilla extract
- ¼ tsp Kosher salt
Instructions
- Have your ramekins sitting ready in a baking pan for a water bath and preheat the oven to 290℉.
- Add the sugar to a small pot with enough water to make wet sand. Turn the heat on high and cook until it starts to caramelize.
- Swirl the pot to evenly caramelize the sugar and cook until a nice amber color.
- Immediately and carefully distribute a small amount to each ramekin and allow to cool until hardened.
- While waiting for the sugar to cool, whisk together the rest of the ingredients until homogenized.
- Distribute evenly between the ramekins and add water to the pan halfway up the ramekins. Bake for 60-70 minutes or until theres a slight jiggle in the center and the internal temperature is 175℉.
- Place in the fridge until cold and when ready to serve, release the sides of the ramekin with small offset spatula or a knife. Flip onto a plate and remove the ramekin allowing the caramel to drip on top. Serve cold.
Nutrition
Frequently Asked Questions:
- What’s the difference between creme caramel and flan? Creme caramel is French and flan is Mexican. Flan usually is usually made with the addition of cheese like cream cheese giving it a firmer texture.
- What’s the difference between creme caramel and creme brûlée? Both are baked custards with caramel topping however, they have different caramel applications and textures. Creme caramel is free standing while creme brûlée is not, and creme caramel is not cooked before baking while creme brûlée is. Also, creme brûlée is brûlée’d with sugar at the end, while creme caramel is baked with the caramel.
- What does creme caramel taste like? Creme caramel is a sweet custard with bitter caramel on top. This pumpkin spice creme caramel also has the pumpkin and baking spice flavors.
Have another question? Reach out and I’ll try to answer it for you!
My boyfriend’s favorite dessert is flan so I was looking for a recipe perfect for fall, and I found it! It was so simple to make and my boyfriend and i absolutely loved it. I’m thinking about making it again for thanksgiving because I know his family will definitely enjoy it!