Autumn Harvest Pumpkin Caramel Custards
Indulge in the spirit of autumn with these luxurious pumpkin caramel custards, perfectly blending the rich flavors of pumpkin with the sweetness of caramel. Each spoonful reveals a creamy, velvety texture that is pleasing to the palate, while the toasted hazelnuts offer a delightful crunch. This dessert is not only visually stunning when inverted onto a plate but also incredibly satisfying to prepare. Though it does require some time to cool and chill, the process is straightforward, making this the perfect dessert for fall gatherings or cozy family dinners. Achieve the ultimate fall treat with just a handful of simple ingredients!
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Hazelnuts
1/4 cup (skinned, toasted, coarsely chopped)
Granulated Sugar
3/4 cup
Water
2 tablespoons
Milk
2 cups (scalded)
Pumpkin Puree
1 cup
Light Brown Sugar
1/2 cup (packed)
Large Eggs
3 (lightly beaten)
Unsalted Butter
2 tablespoons (melted)
Pumpkin Pie Spice
1 teaspoon
Salt
1/8 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Evenly distribute the chopped hazelnuts into the bottoms of eight 6-ounce custard cups.
3
In a heavy medium saucepan, combine the granulated sugar and water. Heat over medium-high heat until it reaches a boil. If necessary, brush down the sides of the pan with cold water to prevent crystallization. Continue to boil without stirring until the mixture becomes a rich amber color. Carefully pour the hot caramel over the hazelnuts in each cup.
4
In a small saucepan, scald the milk over medium heat, until it's steaming but not boiling. In a separate mixing bowl, whisk together the pumpkin puree, light brown sugar, eggs, melted butter, pumpkin pie spice, and salt until fully combined. Gradually add the hot milk to the mixture, whisking continuously until smooth.
5
Pour the custard mixture over the caramel in each custard cup.
6
Place the filled custard cups in a large baking pan and carefully pour hot water into the pan until it reaches halfway up the sides of the cups, creating a water bath for even baking.
7
Bake in the preheated oven for about 35-40 minutes. The custards should be set around the edges but still slightly jiggly at the center.
8
Once baked, remove the cups from the water bath and let them cool to room temperature. Afterward, refrigerate for at least 6 hours, or preferably overnight, to allow them to set completely.
9
To serve, carefully invert each cup onto a dessert plate, letting the caramel drizzle down the sides. Serve immediately and enjoy the delightful flavors of fall!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Autumn Harvest Pumpkin Caramel Custards?
These custards offer a luxurious blend of rich pumpkin flavors and sweet caramel, complemented by a velvety texture and crunchy toasted hazelnuts.
How many servings does this recipe yield?
The recipe makes 8 servings, perfectly portioned into 6-ounce custard cups.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C) before baking the custards.
How should the hazelnuts be prepared?
The hazelnuts should be skinned, toasted, and then coarsely chopped before being added to the custard cups.
What ingredients are needed for the caramel?
The caramel is made using 3/4 cup of granulated sugar and 2 tablespoons of water.
How do you prevent crystallization when making the caramel?
If necessary, you can brush down the sides of the saucepan with cold water while the sugar mixture is heating.
Should you stir the caramel while it is boiling?
No, the mixture should boil without stirring until it reaches a rich amber color.
What color should the caramel reach before pouring?
The caramel should be heated until it becomes a rich amber color.
How do you scald the milk for the custard?
Heat the milk in a small saucepan over medium heat until it is steaming but not yet boiling.
What type of pumpkin is used in the recipe?
The recipe calls for 1 cup of pumpkin puree.
What type of sugar is mixed into the custard base?
The recipe uses 1/2 cup of packed light brown sugar for the custard mixture.
How should the eggs be prepared before mixing?
The three large eggs should be lightly beaten before being whisked into the pumpkin mixture.
How do you incorporate the hot milk into the pumpkin mixture?
The hot milk should be added gradually while whisking continuously to ensure a smooth texture.
What size custard cups are recommended for this recipe?
The recipe recommends using eight 6-ounce custard cups.
What is the purpose of the water bath in this recipe?
The water bath, or bain-marie, ensures even baking and prevents the custards from curdling or cracking.
How high should the water level be in the baking pan?
The hot water should reach halfway up the sides of the custard cups.
How long do the custards need to bake?
The custards should bake for approximately 35-40 minutes.
How can you tell when the custards are done baking?
The custards are done when they are set around the edges but still slightly jiggly at the center.
What is the first step after removing the custards from the oven?
Remove the cups from the water bath and let them cool to room temperature.
How long must the custards be refrigerated before serving?
The custards should be refrigerated for at least 6 hours, or preferably overnight, to set completely.
How do you serve the pumpkin caramel custards?
Carefully invert each cup onto a dessert plate so the caramel and hazelnuts drizzle down the sides.
What is the texture of the finished custard?
The dessert has a creamy, velvety texture with a delightful crunch from the hazelnuts.
What spice is used to flavor the pumpkin mixture?
The recipe uses 1 teaspoon of pumpkin pie spice.
Is there salt in this dessert?
Yes, 1/8 teaspoon of salt is added to the custard mixture.
What role does the butter play in the recipe?
Two tablespoons of melted unsalted butter are whisked into the custard to add richness.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically tagged as a Thanksgiving dessert and a perfect fall treat.
Can this recipe be considered easy to prepare?
Yes, the instructions are straightforward and use simple ingredients, making it an easy recipe for fall gatherings.
Why are the hazelnuts placed at the bottom of the cups?
Placing them at the bottom with the caramel ensures they become a crunchy topping once the custard is inverted.
What should you do if the caramel crystallizes in the pan?
Brushing the sides of the pan with cold water during the boiling process helps prevent and resolve crystallization.
What categories does this recipe fall into?
This recipe is categorized as a Dessert and is associated with fall recipes and comfort food.