Who's ready for Thanksgiving?!? Me! Me! Me! I LOVE Thanksgiving. I'm actually feeling a little out of it this year because I'm not hosting it in my own home as we have for the past 7 years. Brian and I have really loved the traditions we've made for our family and friends for this holiday. We're thankful to be with family in the US this year but it will look different than what we've grown used to. And that's okay too. I tested this recipe recently after seeing it on another blog and thinking it was easily done with local ingredients. I had never made a creme caramel or flan or a custard type pie before. It was super easy and I absolutely loved it. Its a nice variation on a favorite pumpkin pie at a holiday when there are lots of other yummy pie options. Consider adding it to your Thanksgiving menu!
Pumpkin Creme Caramel
1 cup sugar
1/4 cup water
1 can (14oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup pumpkin puree
4 oz (114g) cream cheese
5 eggs
1/2 + 1/8 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1 tsp vanilla extract
Stir together 1 cup sugar and water in a small saucepan until slightly dissolved. Cook over a medium-high heat for about 8-10 minutes. Only shake the pan a little every once in awhile in the first minute or two. Allow to just boil until the sugar water becomes a light brown/amber color.
Remove from heat immediately and pour into a 9-inch round cake pan. Swirl the caramelized sugar around in the bottom of the pan and up onto the sides. It will be cooling as you do this and start to stick a bit to the pan. Set the cake pan in a large baking pan (one that will fit in your oven!). Place all remaining ingredients in a blender and puree together until smooth. Pour into the cake pan, over your caramelized and slightly hardened sugar.
Add water to the baking pan that your creme caramel is sitting in. The water should come about halfway up the outside of the cake pan. Bake the entire thing at 350F (180C) for 45-50 minutes. Test for doneness by inserting a knife in the center--it should come out clean. Remove pans from oven and cool slightly.
Carefully remove cake pan from water bath and allow to cool completely. Refrigerate for for several hours at least.
To remove from pan, run a knife around the edges to loosen. Place a plate overtop and flip to have the dessert come out on the plate. Serve cold and enjoy!
Notes: The original recipe called for 1 tsp pumpkin pie spice. I didn't have any. I didn't have all the spices to mix my own either. So I just put in the above spice mix and it tasted great. Just do what you want with that though! I buy my sweetened condensed milk and evaporated milk in the local wet market from a spice/soy/vinegar seller. I don't think there is any reason this wouldn't work with a homemade cream cheese or yogurt strained to that consistency, but I haven't actually tried it. Also on the baking time, the original recipe said 40-45 minutes but I baked mine nearly an hour before it was done. I'm not convinced my oven isn't off on temperature though!
Pumpkin Creme Caramel
1 cup sugar
1/4 cup water
1 can (14oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup pumpkin puree
4 oz (114g) cream cheese
5 eggs
1/2 + 1/8 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1 tsp vanilla extract
Stir together 1 cup sugar and water in a small saucepan until slightly dissolved. Cook over a medium-high heat for about 8-10 minutes. Only shake the pan a little every once in awhile in the first minute or two. Allow to just boil until the sugar water becomes a light brown/amber color.
Remove from heat immediately and pour into a 9-inch round cake pan. Swirl the caramelized sugar around in the bottom of the pan and up onto the sides. It will be cooling as you do this and start to stick a bit to the pan. Set the cake pan in a large baking pan (one that will fit in your oven!). Place all remaining ingredients in a blender and puree together until smooth. Pour into the cake pan, over your caramelized and slightly hardened sugar.
Carefully remove cake pan from water bath and allow to cool completely. Refrigerate for for several hours at least.
Notes: The original recipe called for 1 tsp pumpkin pie spice. I didn't have any. I didn't have all the spices to mix my own either. So I just put in the above spice mix and it tasted great. Just do what you want with that though! I buy my sweetened condensed milk and evaporated milk in the local wet market from a spice/soy/vinegar seller. I don't think there is any reason this wouldn't work with a homemade cream cheese or yogurt strained to that consistency, but I haven't actually tried it. Also on the baking time, the original recipe said 40-45 minutes but I baked mine nearly an hour before it was done. I'm not convinced my oven isn't off on temperature though!
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