Pumpkin Crème Caramel is definitely a variation of the classic spoon dessert. The pumpkin makes it different, but just as good and light… certainly much more colorful. The version I propose is served with crumbled amaretti, but nothing prevents you from serving it in the traditional way with caramelized sugar. In this case, put 150 grams of granulated sugar in a small pot, along with two tablespoons of water. Without stirring, place it on the heat and let it caramelize, shaking the pot occasionally, until the caramel color you prefer. Definitely a different flavor, but still an excellent dessert, ideal even for a healthy snack.
If you like spoon desserts, then don’t miss the following recipes:
Yogurt Pudding without Gelatin
Beetroot and Yogurt Pudding
Crème Caramel Baked in the Oven
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4/6 people
- Cuisine: Italian
Ingredients
- 9 oz oven-roasted butternut squash
- 1 cup whipping cream
- 1 cup whole milk
- 3.5 oz raw cane sugar
- 2 Eggs
- 2 Egg yolks
- to taste caramel
- to taste Amaretti
Tools
- 1 Blender
- 6 Ramekins
- 1 Plastic wrap
- 1 Baking tray
How to Make Pumpkin Crème Caramel
To prepare the Pumpkin Crème Caramel, organize your workspace with all the ingredients already measured out, so everything is within reach.
Cook the butternut squash in a preheated oven at 350°F, with the skin on, for about 40 minutes.
Let it cool, scoop out the flesh with a spoon, and then put it in a colander: this way it will lose the last residue of liquid.
Put it in the blender along with 1 cup of whipping cream, milk, sugar, and eggs.
Blend until you get a homogeneous mixture.
Fill the molds you have chosen with the mixture, filling them up to three-quarters full.
Place them inside a baking tray with high edges, and fill it halfway with water.
Be careful not to overfill it, otherwise, it might water down the pudding during cooking.
Bake in a bain-marie in the oven at 340°F for about 40 minutes.
Let it cool, cover the ramekins with plastic wrap, and place in the refrigerator for at least 3 hours to set.
Serve your Pumpkin Crème Caramel ice cold, decorated with crumbled amaretti, caramel, or whipped cream.
Tips for Variations and Storage
Pumpkin Crème Caramel can be kept in the fridge for a few days, so in anticipation of an event, you can prepare it well in advance.
Besides amaretti, you can use whipped cream to decorate it.
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