PUMPKIN CREME CARAMEL
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
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
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