Pumpkin Creme Caramel Recipe

Name: Pumpkin Creme Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350 degrees.
2
Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
3
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.
4
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.
5
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.
6
To serve, invert each cup onto a dessert plate, then seve at once.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup hazelnuts, skinned, toasted, coarsely chopped, 3/4 cup granulated sugar, 2 tablespoons water, 2 cups milk, and more.

Yes, Pumpkin Creme Caramel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Creme Caramel

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