Maple Pumpkin Creme Caramel
Ingredients
For the Caramel
- 1½ cups sugar
- ¾ cup water
For the Creme
- ½ cup heavy cream
- ½ cup whole milk
- 3 egg yolks
- 2 eggs, whole
- ½ cup canned pumpkin puree
- ¼ cup brown sugar
- ½ cup maple syrup
Garnish (optional)
- toasted hazelnuts
- pumpkin seed brittle
Special Equipment
- cooking spray
- foil
How-to
Make Caramel
- Prepare ramekins with non-stick cooking spray and set aside
- Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves, then leave alone, allowing to come to a boil and cook until the caramel reaches a medium-deep amber color, and is a maple syrup consistency
- Pour ¼" of caramel into greased ¾ cup ramekins
Make Créme
- Preheat oven to 350º
- In a medium saucepan, bring heavy cream and milk to just shy of a boil
- In a separate bowl, whisk the egg yolks, whole eggs, pumpkin puree, brown sugar and maple syrup until smooth
- Add milk slowly to the egg and pumpkin mixture while whisking constantly. (This technique is used to temper the eggs; pouring hot milk too quickly into an egg mixture will result in scrambled eggs)
- Ladle créme into ramekins and bake in a boiling water bath (boiling water poured into baking pan to reach ½ way up sides of ramekins) for 50-55 minutes until just set
- Allow to cool at room temperature, then refrigerate overnight before serving
- Run a thin knife around the edge of the ramekin to loosen custard, then invert onto a serving plate. Tilt the plate to allow loose caramel to swirl around
- Garnish with toasted hazlenuts or pumpkin seed brittle (optional)