Pumpkin Creme Caramel Recipes

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Steps:

• Preheat oven to 325° F. Place six 6-ounce ramekins in 13 x 9-inch baking pan.
• Place granulated sugar, water and lemon juice in medium saucepan; bring to gentle boil over medium-high heat. Continue to cook for 6 minutes or until syrup turns from clear to golden, swirling pan gently. Continue to cook for another 2 minutes or until honey-caramel in color. Immediately pour caramel evenly into each ramekin. Cool for about 15 minutes or until caramel has hardened.
• Place evaporated milk and brown sugar in medium saucepan; bring to a gentle boil over medium heat. Cook, stirring frequently, until sugar is dissolved.
• Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well combined. Slowly whisk hot evaporated milk mixture into egg mixture. Strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).
• Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
• Bake for 55 minutes or until custard is just set (centers should be slightly wobbly). Transfer ramekins to a wire rack; cool until cool enough to cover and refrigerate. Refrigerate for 3 hours or until completely cold. To serve, run knife around inside perimeter of ramekins; invert onto plates.

PUMPKIN CREME CARAMEL

Steps:

• Preheat oven to 350°F. Stir sugar and water in heavy medium saucepan until slightly dissolved. Without stirring, cook on medium heat 8 to 10 minutes or until sugar turns golden brown. Immediately pour into 9-inch round cake pan. Wearing oven mitts, quickly swirl and tilt pan to coat bottom and sides of pan with caramelized sugar. Place pan in large shallow baking pan. Let caramelized sugar stand at room temperature to cool and harden slightly.
• Place milks, pumpkin, cream cheese, eggs, pumpkin pie spice and vanilla in blender container; cover. Blend on medium speed until smooth. Pour over caramelized sugar in pan. Pour enough hot water into baking pan to come halfway up side of cake pan.
• Bake 40 to 45 minutes or until knife inserted in center of flan come out clean. Cool slightly. Carefully remove pan from water. Cool completely on wire rack.
• Refrigerate 3 hours or overnight. Carefully run knife around flan to loosen from pan. Invert onto serving plate. Gently remove cake pan.

PUMPKIN CREME CARAMEL

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.

PUMPKIN CREME CARAMEL

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.

PUMPKIN FLAN WITH MAPLE CARAMEL

Steps:

• For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
• Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
• Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
• Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

PUMPKIN CARAMELS

Steps:

• Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
• Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
• Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
• Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
• When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM

Steps:

• Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
• Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
• Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
• Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
• Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
• While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
• Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
• With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
• When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
• Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)