Pumpkin Creme Caramel
"This is a delightful autumn dessert that is really not complicated at all. It does require about 7 hours to cool and chill, which is not factored into the preparation time."
photo by DianaEatingRichly
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄4 cup hazelnuts, skinned, toasted, coarsely chopped
- 3⁄4 cup granulated sugar
- 2 tablespoons water
- 2 cups milk
- 1 cup pumpkin puree
- 1⁄2 cup light brown sugar (packed)
- 3 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pumpkin pie spice
- 1⁄8 teaspoon salt
directions
- Heat oven to 350 degrees.
- Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
- Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts.
- Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
- Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight.
- To serve, invert each cup onto a dessert plate, then seve at once.
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Reviews
-
I chilled these 6 hours but not overnight, and had some trouble getting them out of the mold. The flavor was fantastic though!
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This was delicious!!!! We love pumpkin and caramel and together was like heaven! Thanks, made for PRMR!!!!! -
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Very good. We had this earlier in the week, and it went over good. DS thought it could of used a weee bit more pumpkin pie spice, but overall a BIG HIT. Made for Potluck tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
