Brad Farmerie's Pumpkin Crème Caramel

Per serving: 259 calories, 24g carbohydrates, 4g protein, 17g fat (10g saturated), 119mg cholesterol, 1g dietary fiber, 51 mg sodium

Brad Farmerie's Pumpkin Crème Caramel
Brad Farmerie's Pumpkin Crème Caramel

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup sugar

  • 3

    tablespoons maple syrup

  • 3

    cinnamon stick

  • 5

    allspice berries

  • 7

    whole cloves

  • 1/8

    teaspoon ground nutmeg

  • 1

    cup heavy cream

  • 1/2

    cup milk

  • 1

    cup pumpkin puree

  • 2

    large eggs

Directions

Pumpkin Seed Brittle (optional, see below) In custard cups: Adjust oven rack to middle position and heat oven to 325 degrees. Stir 1 tablespoon of water and the sugar to dissolve in a small heavy-bottomed saucepan. Place saucepan over low heat, continuing to stir until sugar has dissolved. Increase heat to medium continuing to stir until mixture comes to a simmer. Once mixture simmers, stop stirring and continue to simmer until mixture is light caramel colored, about 5 minutes. Remove heat stir in the maple syrup and 1½ teaspoons of water. Lightly brush the insides of six 6-ounce custard cups or ramekins with the warm caramel mixture, making sure to brush entire the insides to prevent custard from sticking. Meanwhile, toast cinnamon, allspice, and cloves on a pie plate in oven until fragrant, about 10 minutes. Add toasted spices along with nutmeg to cream, milk, and pumpkin in a medium saucepan; bring to a boil, remove from heat, and let steep for about 1 hour. Strain spices. Whisk eggs in a medium bowl and then whisk in cooled pumpkin mixture. Pour a portion of custard into prepared cups. Place ramekins in a 13- by 9-inch pan, set pan in oven and then pour boiling water to come about halfway up the cups. Cover with foil, and bake until just set 16 to 18 minutes. Remove cups from pan, cool to room temperature, and cover and refrigerate until ready to serve. (Can be refrigerated up to 3 days). When ready to serve, turn each crème caramel onto a dessert plate. Place a piece of optional pumpkin brittle in the center and a couple of small pieces around the plate. Serve. In a pie plate: Adjust oven rack to middle position and heat oven to 325 degrees. Stir 1 tablespoon of water and the sugar to dissolve in a small heavy-bottomed saucepan. Place saucepan over low heat, continuing to stir until sugar has dissolved. Increase heat to medium continuing to stir until mixture comes to a simmer. Once mixture simmers, stop stirring and continue to simmer until mixture is light caramel colored, about 5 minutes. Remove heat stir in the maple syrup and 1 1/2 teaspoons of water. Generously brush 9-inch pie plate with the caramel mixture. (There will be leftover caramel to which you’ll add a teaspoon or so of water to thin it to light syrup consistency.) Meanwhile, toast cinnamon, allspice, and cloves on a pie plate in oven until fragrant, about 10 minutes. Add toasted spices along with nutmeg to cream, milk, and pumpkin in a medium saucepan; bring to a boil, remove from heat, and let steep for about 1 hour. Strain spices. Whisk eggs in a medium bowl and then whisk in cooled pumpkin mixture. Pour pumpkin mixture into prepared pie plate and place in a roasting pan. Set pan in oven and then pour boiling water to come about halfway up the pie plate. Cover with foil, and bake until just set, about 50 minutes.. Remove dish from pan, cool to room temperature, and cover and refrigerate until ready to serve. When ready to serve, invert pie plate onto a rimmed platter. Cut into slices and serve, drizzling with reserved caramel. Prepared this way, this dessert will serve 10 to 12. Pumpkin Seed Brittle 1/2 cup sugar 1/4 teaspoon lemon juice 3/4 cup pumpkin seeds Stir 1 tablespoon of water, the sugar, and lemon juice to dissolve in a medium saucepan. Place saucepan over low heat, continuing to stir until sugar has dissolved. Increase heat to medium continuing to stir until mixture comes to a simmer. Once mixture simmers, stop stirring and continue to simmer until mixture is light caramel colored, about 5 minutes. Stir in pumpkin seeds and continue to cook until dark amber in color, a couple of minutes longer. Immediately pour onto a silpat-lined or greased baking sheet. Let cool until brittle, break into desired sizes and shapes and store in airtight tin until ready to serve. Makes enough to garnish with a little extra to nibble

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