Pumpkin Creme Caramel

    (18)
    4 hours 10 min

    If you love creme caramel and pumpkin pie, you will love this dessert. A lightly spiced, smooth and creamy pumpkin-egg custard is served with a caramel sauce. Perfect for an autumn dessert.


    18 people made this

    Ingredients
    Serves: 8 

    • 6 eggs
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon allspice

    Method
    Prep:10min  ›  Cook:1hr  ›  Extra time:3hr chilling  ›  Ready in:4hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Melt 100g sugar in an aluminium loaf tin and heat over medium heat. Continue to cook until it caramelises, being careful to not burn the sugar. Fill a large pot of water with about 2.5cm of water and place over medium heat. Move the aluminium tin into the large pot and set into the water.
    3. Combine the pumpkin puree, pumpkin spice, evaporated milk, condensed milk, eggs, 100g sugar, vanilla and allspice in a liquidiser, blend until smooth. Pour the mixture into the loaf tin.
    4. Bake in preheated oven until a knife inserted in the centre comes out clean, about 1 hour. Refrigerate for at least 3 hours or overnight.
    5. Run a knife along the edge of the loaf tin to loosen the custard. Invert the tin onto a serving plate and tap to release the dessert.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (17)

    by
    36

    Great recipe. The four star rating is only because I changed the recipe a bit. I used regular pumpkin filling and added my own spices. I make a lot of flans, so I also like a creamier taste and ended up adding the whole 10 oz. can of condensed milk. The flan came out very light and was incredibly easy to make. Next time, for a denser flan, I may substitute some or all of the evaporated milk with 1/2 and 1/2. Will make it less fluffy and more flan like. To the user who had a hard time getting it out of the pan - use a pyrex dish or loaf pan and a bit more sugar (1 cup) in the caramelization part in the beginning and be sure to coat the pan completely. This will help the flan pop right out of the dish and then there's a little more syrup to drizzle over the flan for a yummy presentation.  -  06 Oct 2009  (Review from Allrecipes US | Canada)

    by
    30

    This got RAVE reviews at Thanksgiving and I'll definitely be making it again! I love pumpkin pie but dislike crust so I was looking for an alternative. I love flan too, and this recipe exemplified the best of both worlds. It was inexpensive and easy to make, but tasted like a million bucks, especially the leftovers two days after I'd baked it! For a creamy, delicate, more flan-like texture, I added the whole can of sweetened condensed milk and baked it for an extra half hour. The water had evaporated by about 1/2 after an hour of baking - if this is the case and you need more baking time, add more hot water and check for doneness about every 15 minutes.  -  30 Nov 2008  (Review from Allrecipes US | Canada)

    by
    24

    Also made this in individual custard cups and it turned out great !!  -  02 May 2008  (Review from Allrecipes US | Canada)

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