Discover a new way to use pumpkin to make delicious desserts. Caramel, pumpkin: this custard offers a fragrant mix of flavors. Pumpkin is so subtle that it’s almost impossible to notice it—perfect for kids who don’t like vegetables!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
The specificity of this recipe lies in the addition of pumpkin flesh in the custard, steamed and pureed, and this changes everything! The custards take a beautiful orange color. You can even use the custard without saying what’s in it and make your surroundings guess the ingredients: it’s a safe bet that nobody will find the pumpkin!
Photo credit: © Eatwell101.com
Watch out for your children when working with caramel: it reaches a high temperature of 150°C, so be very careful! To prevent it from sticking to the bottom of the pan, I used to stop the cooking with one or two tablespoons of hot water… but beware of projections when you pour hot water. Leave it slightly cooler. You can let the vanilla bean steep in the preparation.
Ingredients list: pumpkin and caramel custard
Serves 4
For the custard:
- 1 small pumpkin (2/3 pound – 300g)
- 2 cups (50cl) whole milk
- 1 vanilla bean
- ½ teaspoon ginger powder
- 2 eggs + 2 egg yolks
- 1/2 cup (100g) sugar
Caramel:
- 1/2 cup (100g) sugar
Preparation: pumpkin and caramel custard
1. Cut the pumpkin into big chunks, don’t peel it. Steam for 15 minutes.
2. The custard: Place the milk and the vanilla bean, grated, in a medium saucepan and bring to a simmer. Whisk together eggs, egg yolks, and sugar. Temper the hot milk mixture into the eggs while whisking. Add the pumpkin puree and the ginger powder.
3.Caramel: Place the sugar in a small saucepan and cook until you get a medium golden caramel.
4. Pour the custard over the caramel and bake it in a water bath for 45 minutes at 320°F (160°C) in your oven.
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Pumpkin & Caramel Custard
Easy fall dessert recipe with pumpkin, vanilla, and caramel. this delicious custard dessert is perfect for picky eater who don't like vegetables.
Ingredients
For the custard:
- 1 small pumpkin (2/3 pound - 300g)
- 2 cups (50cl) whole milk
- 1 vanilla bean
- ½ teaspoon ginger powder
- 2 eggs + 2 egg yolks
- 1/2 cup (100g) sugar
Caramel:
- 1/2 cup (100g) sugar
Instructions
- Cut the pumpkin into big chunks, don’t peel it. Steam for 15 minutes.
The custard:
- Place the milk and the vanilla bean, grated, in a medium saucepan and bring to a simmer. Whisk together eggs, egg yolks, and sugar. Temper the hot milk mixture into the eggs while whisking. Add the pumpkin puree and the ginger powder.
Caramel:
- Place the sugar in a small saucepan and cook until you get a medium golden caramel.
- Pour the custard over the caramel and bake it in a water bath for 45 minutes at 320°F (160°C) in your oven.
Nutrition
Nutrition information for this recipe.
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[...] A (good for tan), antioxydant, minerals and various vitamins. Make sure to check this wonderful pumpkin custard recipe and this pumpkin recipes collection as well. Our pumpkin verrine recipe will delight your friends [...]
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this custard looks so delicious! have a nice time!
vikyLove the mix of pumpkin and caramel in this custard. Looking forward to yet another way to celebrate the season of the pumpkin, thanks!
mm..this looks so delicious. i'm a big fan of custard! thanks for the lovely recipe.:)
