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.
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
Calories: 315kcalCarbohydrates: 58gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 195mgPotassium: 334mgFiber: 1gSugar: 57gVitamin A: 3171IUVitamin C: 3mgCalcium: 234mgIron: 0.5mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!