During the holidays everyone expects a spectaular dessert after a big meal. But sometimes a heavy dessert seems like too much. I love smaller “show stopper” desserts that have a little portion control element. This pumpkin créme caramel is the perfect finish to one of thsoe heavy meals. It’s light and creamy, the syrupy caramel is sure to impressive your friends and family.
A few chef’s notes at the end of this post will help you have a perfectly cooked, smooth custard. Be certain to read my tips about the caramel and how to invert and serve. This dessert is surprisingly easy to make. There are alot of steps, but basically you heat milk, add it to some eggs with sugar and pumpkin, strain and pour into ramekins. Bake, chill, invert and serve.
All the ingredients are most likely in your pantry and fridge right now. Just read the instructions throughly and follow my tips.
Pumpkin Créme Caramel
- For the caramel
1/2 cup granulated sugar
3 TBSP water
- For the custard
1/4 cup pumpkin puree
4 large eggs plus 1 egg yolk
1/3 cup plus 2 TBSP granulated sugar
pinch of salt
1 1/2 cups whole milk
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
rimmed baking sheet
6 – 6 ounce ramekins
dish towel soaked throughly with water
Covering the saucepan while making the caramel insures sugar crystal do not form. This also allows for steam to be created which adds more moisture to the caramel.
Do not stir the caramel with a spoon. Only swirl taking the saucepan on and off the heat to keep the caramel from burning.
You can make this using one 2 quart soufflé’ dish.
Be cetain your serving plate has a rim or else the caramel will run all over your kitchen.
Straining the custard ensures no bits of egg are in your custard. You want a silky smooth custard.
Message me below for any other tips or questions.