Best Pumpkin Creme Caramel Recipes

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PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise image

Provided by Bobby Flay

Time 5h40m

Yield 8 servings

Number Of Ingredients 41

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, recipe follows
Freshly whipped cream
4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon apple schnapps

Steps:

  • Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
  • Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
  • Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
  • Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
  • Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
  • Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
  • Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
  • Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
  • Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
  • Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
  • Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
  • Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE image

Categories     Bread     Ginger     Dessert     Bake     Thanksgiving

Yield 8 people

Number Of Ingredients 12

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
1 cup pure canned pumpkin puree
2 tablespoons bourbon
Pumpkin Bread, toasted and cubed, recipe follows
Vanilla Bean Creme Anglaise, recipe follows
Spicy Caramel Apple Sauce, See separate recipe
Freshly whipped cream

Steps:

  • Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl. Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard. Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving. Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

BOBBY FLAY PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE



BOBBY FLAY PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE image

Yield 8

Number Of Ingredients 1

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Steps:

  • check site

PUMPKIN CREME CARAMEL



Pumpkin Creme Caramel image

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.

Provided by JackieOhNo

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 247.1, Fat 9.5, SaturatedFat 4, Cholesterol 85.9, Sodium 97.6, Carbohydrate 37, Fiber 0.5, Sugar 32.5, Protein 5.2

PUMPKIN CREME CARAMEL



PUMPKIN CREME CARAMEL image

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!

Provided by Jo Anne Sugimoto

Categories     Candies

Number Of Ingredients 10

3/4 c granulated sugar
2 Tbsp water
1/4 tsp freshly squeezed lemon juice
1 can(s) evaporated milk
3/4 c dark brown sugar, packed
1/2 c pumpkin puree
2 large eggs
1 large egg yolk
1 tsp vanilla extract
1/2 tsp orange peel, finely grated

Steps:

  • 1. Preheat oven to 325 degrees. Place 6 - 6 oz. ramekins in a 9 x 13 inch baking pan.
  • 2. Place granulated sugar, water and lemon juice in a medium saucepan, bring to a gentle boil over medium-high heat.
  • 3. Continue to cook for 6 minutes or until the syrup turns from clear to golden, swirling pan gently.
  • 4. Continue to cook for another 2 minutes or until it turns to a honey-caramel color.
  • 5. Immediately pour caramel evenly into each ramekin.
  • 6. Cool for about 15 minutes or until caramel has hardened.
  • 7. 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.
  • 8. 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).
  • 9. Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
  • 10. 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.
  • 11. Refrigerate for 3 hours or until completely cold.
  • 12. To serve, run knife around the inside perimeter of ramekins. Invert onto serving plate.

PUMPKIN CREME CARAMEL



Pumpkin Creme Caramel image

This is a truly melt-in-your mouth delicious recipe that will please everyone; especially those who are gluten free. It is very easy to prepare but, is best made a day ahead of serving. Perfect for fall entertaining or for Thanksgiving and Christmas. I made it for my book group last night and it was a huge success. I cut and plated each piece and then added the garnishes. You may also just use toasted coconut instead of the coconut and brown sugar mix, but I love the mix. You will have leftover coconut/sugar mix and this keeps very well in the freezer. Use it over ice cream, over fruit, etc. Adapted from a recipe in Good Housekeeping.

Provided by Delectable Bites

Categories     Dessert

Time 1h

Yield 1 creme caramel, 12 serving(s)

Number Of Ingredients 13

1/4 cup water
1 1/4 cups sugar, divided
1 (14 ounce) can coconut milk, well shaken
3/4 cup heavy cream
1 cup solid-pack pumpkin
6 large eggs
2 tablespoons coconut (optional) or 2 tablespoons dark rum (optional)
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup shredded coconut
1/4 cup golden brown sugar
freshly whipped cream
freshly grated nutmeg

Steps:

  • Preheat oven to 350 degrees.
  • Spread coconut on baking sheet. Sprinkle brown sugar over coconut and gently mix together. Bake until golden, stirring occasionally, about 10 minutes. Set aside to cool leaving oven on.
  • In a 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high heat, stirring to dissolve sugar. Continue to cook, without stirring, 5-10 minutes or until caramel is amber in color (this may take a little longer than 10 minutes). Pour hot caramel into a 9-in.-round, 2-in.-deep ceramic or metal pan, swirling to evenly coat bottom of pan.
  • In a 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high heat, stirring to dissolve sugar.
  • In large bowl with wire whisk, mix pumpkin, eggs, rum (if using), vanilla extract and salt until blended.
  • Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through a sieve into an 8-cup glass measuring cup, then into the caramel coated pan. Place pan in a roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up the side of the 9-inch pan. Bake 45-55 minutes (if using a metal pan check after 35 minutes) or until knife inserted 1 inch from edge of pan comes out clean (center will still jiggle a bit).
  • Carefully remove pan from water. Allow creme caramel to cool 1 hour in pan on a wire rack. Cover and refrigerate creme caramel overnight or up to 2 days. To un-mold, run a small spatula around side of pan; invert creme caramel onto serving plate, allowing caramel to drip down from pan (some caramel may remain in pan).
  • Garnish with freshly whipped cream, cooled coconut/sugar mixture and freshly grated nutmeg. Cut into 12 portions and serve.

Nutrition Facts : Calories 289.7, Fat 16.9, SaturatedFat 12.1, Cholesterol 126.1, Sodium 103.9, Carbohydrate 31.7, Fiber 1.2, Sugar 29.6, Protein 4.7

PUMPKIN CREME CARAMEL



PUMPKIN CREME CARAMEL image

Yield 8 servings

Number Of Ingredients 8

1-1/3 cups sugar
6 eggs, beaten
1-1/2 cups canned pumpkin
2 5-ounce cans (1-1/3 cups) evaporated milk
1/2 c. sugar
2 t. pumpkin pie spice
2 t. finely shredded orange peel
2 t. vanilla

Steps:

  • 1. Oven 325 2. To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups. 3. Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch. 4. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours. 5. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.

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