10.19.17 Pumpkin Creme Caramel - WFSB 3 Connecticut

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10.19.17 Pumpkin Creme Caramel

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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.