Inn On The Twenty’s Pumpkin Crème Caramel

Looking for the perfect Thanksgiving dessert? This Pumpkin Crème Caramel comes courtesy of the Inn On The Twenty pastry team, blending creamy pumpkin custard with warm seasonal spices and delicate caramel. It’s a sophisticated twist on fall’s most beloved flavours.

Pumpkin Crème Caramel

Yields one 8-inch round cake

Ingredients for Caramel:
½ cup White Sugar

Ingredients for Crème:
3 Egg Yolks
2 Eggs
¾ cup Sweetened Condensed Milk
½ cup Pumpkin Purée
1 cup 35% Cream
1 cup Milk
1 tbsp Vanilla Bean Paste
1 tbsp Amaretto
1 tsp Cinnamon
1 pinch Salt

Method for Caramel:

1. Place the sugar in a medium saucepan over medium heat. Allow it to melt and caramelize without stirring, cooking until it reaches a deep golden amber colour. For a sweeter caramel, remove it earlier; for a richer, slightly bittersweet flavour, cook it a little longer.
2. Carefully pour the caramel into an 8-inch round cake pan, tilting the pan as needed to evenly coat the bottom.
3. Set aside and allow the caramel to cool and harden while you prepare the crème mixture.

Method for Crème:

1. Pre-heat the oven to 275°F.
2. In a large bowl, whisk together all ingredients until the mixture is smooth and evenly combined.
3. Strain the mixture through a fine-mesh sieve, then pour it gently over the cooled caramel.
4. Place the cake pan inside a larger baking tray. Carefully add hot water to the tray until it reaches about halfway up the sides of the cake pan. Cover loosely with foil or another pan to create a steam-filled environment.
5. Bake for 45 minutes to one hour, or until the custard is set and reaches an internal temperature of 185°F.
6. Remove from the water bath and allow to cool. Refrigerate for at least 3 hours, or preferably overnight, before unmoulding and serving.

Tip:

Delicious on its own, this Pumpkin Crème Caramel can also be served with fresh seasonal berries for a bright and elegant finishing touch.