Pumpkin Creme Caramel
From Adam Young at Sift Bake Shop
4 cups Heavy Cream
3 cups Sweetened Condensed Milk
2 cups Milk
1 cups Sugar (granulated)
1 Tbl. Salt
12 each Yolks
8 each Eggs
1 Vanilla Bean
1 Tbl. Cinnamon
1 t Nutmeg
2 Tbl Fresh Ginger
2 cups Pumpkin Puree
For the Caramel
4 cups Sugar Granulated
1 ½ cups water
1) Preheat oven to 325°F
2) For Caramel
a. Add enough water to the pot of sugar to resemble wet sand.
b. Cook sugar/water until golden brown (caramel)
c. Quickly shock in ice water to stop the cooling process.
d. While still hot ladle 1 oz. into the bottom of a ramekin.
3) For Custard
a. Bring cream, condensed milk, milk, spices and vanilla beans to a simmer.
b. In a separate bowl whisk together eggs, yolks, salt, sugar, and pumpkin.
c. Temper the cream mixture into the egg mixture.
d. Discard the vanilla beans, Strain trough a fine sieve.
4) After the caramel has cooled and solidified in the ramekin. Then poor the custard mixture on top. Place the uncooked flan in hotel pans.
5) Fill a water bath ½ way up the ramekin and cover pan with aluminum foil.
6) Bake at 325°F for 40-50 minutes.
7) Until custard is solidified, cool in the refrigerator for at least 1 day.