PUMPKIN CREME CARAMEL
1 photo of Pumpkin Creme Caramel
By
Jo Anne Sugimoto
@sugarnspicetedibears
1
This must be so decadent, and oh so delicious. Presentation would be beautiful, it would need some garnishes. It is not my photo, but it looks great!
Ingredients
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3/4 cgranulated sugar
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2 Tbspwater
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1/4 tspfreshly squeezed lemon juice
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1 can(s)evaporated milk
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3/4 cdark brown sugar, packed
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1/2 cpumpkin puree
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2 largeeggs
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1 largeegg yolk
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1 tspvanilla extract
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1/2 tsporange peel, finely grated
How to Make PUMPKIN CREME CARAMEL
- Preheat oven to 325 degrees. Place 6 - 6 oz. ramekins in a 9 x 13 inch baking pan.
- Place granulated sugar, water and lemon juice in a medium saucepan, bring to a gentle boil over medium-high heat.
- Continue to cook for 6 minutes or until the syrup turns from clear to golden, swirling pan gently.
- Continue to cook for another 2 minutes or until it turns to a honey-caramel color.
- Immediately pour caramel evenly into each ramekin.
- Cool for about 15 minutes or until caramel has hardened.
- Place evaporated milk and brown sugar in a medium saucepan. Bring to a gentle boil over medium heat. Cook, stirring frequently until sugar is dissolved.
- Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well incorporated. Slowly whisk hot evaporated milk mixture into egg mixture. Using a sieve, strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).
- Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
- Bake for 55 minutes or until custard is just set (centers should be slightly jiggley). Transfer ramekins to a wire rack, cool until cold enough to cover and refrigerate.
- Refrigerate for 3 hours or until completely cold.
- To serve, run knife around the inside perimeter of ramekins. Invert onto serving plate.
About PUMPKIN CREME CARAMEL
Course/Dish: Candies
