Beth's Pumpkin Creme Caramel Recipe | ENTERTAINING WITH BETH - YouTube Entertaining With Beth

Learn how to make my pumpkin creme caramel recipe, a perfect alternative to Pumpkin Pie for Thanksgiving! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden GET RECIPE: http://entertainingwithbeth.com/video... SUBSCRIBE TO: TheGrayBoxwood - http://bit.ly/GrayBoxwoodTDAY SUBSCRIBE TO: TheDomesticGeek1 - http://bit.ly/SaraLynnTDAY SUBSCRIBE TO: GemmaStafford - http://bit.ly/GemmaTDAY SUBSCRIBE TO: Weelicious - http://bit.ly/WeeliciousTDAY MORE GREAT THANKSGIVING RECIPES! S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Pumpkin Bread http://bit.ly/1q8avMA Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Cheesy Chivey Cornbread http://bit.ly/1qI2X3t Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Beth's Easy Appetizers http://bit.ly/EasyAppsEWB BETH'S PUMPKIN CREME CARAMEL RECIPE INGREDIENTS FOR THE CARAMEL: 1 ½ cups (300 g) sugar FOR THE CUSTARD: 2 eggs 4 egg yolks 3 tbsp (38 g) sugar ½ cup (120 g) pumpkin puree ¼ tsp (1.25 ml) pumpkin pie spice 1/8 tsp (.75 ml) salt 1 cup (240 ml) whole milk ½ cup (120 ml) heavy cream FOR THE WHIPPED CREAM: 1 cup (240 ml) heavy cream (double pouring cream) 1 tbsp (6 g) powdered sugar (icing sugar/confectioner’s sugar) ½ tsp (2.5 ml) vanilla extract FOR THE GARNISH: ½ cup of chopped candied pecans METHOD: Preheat oven to 325F (162C) Place 6 ramekins in a roasting pan and set aside. In a large saucepan heat the sugar. Allow sugar mixture to simmer on medium high heat, swirling the pan periodically until an amber mixture starts to develop around the sides. Once that happens swirl the pan continuously until a dark amber color develops. Remove from the flame. Pour the caramel into each ramekin, filling each one with about 2 tbsp (30 ml) of caramel. Then in a large mixing bowl whisk together the eggs, the egg yolks, the sugar, the pumpkin puree, the spice and salt. Then add the milk, heavy cream, and salt whisk until combined. Ladle egg mixture into ramekins ¾ of the way full. Place in oven and then pour hot water in the roasting pan just up to about half way up the ramekins. This water bath will help the custards cook slowly and evenly. This will create a beautiful texture! Bake for 25 mins. Custards should be set, but will giggle slightly. Allow to cool and then refrigerate. NOTE: These are really best made 1-2 days in advance since the longer they sit in the fridge the more the caramel at the bottom of the ramekins will dissolve and get “syrupy”. To make whipped cream, combine ingredients in a bowl and whip on high with a hand mixer. Cover and refrigerate until ready to serve. Once ready to serve, run a knife around the sides of the custards to loosen them place a plate on top, and flip upside down. Custard will unmold and the caramel will run over the sides. Top custards with a dollop of whipped cream, and sprinkle with some candied pecans. Et voila! Enjoy!

Beth's Pumpkin Creme Caramel Recipe | ENTERTAINING WITH BETH - YouTube
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How-to & Style	Upload TimePublished on 14 Nov 2014