Pumpkin Caramel Custard

Custard is usually prepared with eggs milk and sugar and caramel is optional on top.With halloween around the corner and having plenty of pumpkin puree available I decided to make a pumpkin caramel custard,It turned out soooo good.I usually eat just a teaspoon when tasting what I made but I couldn’t resist I gulfed down a full caramel custard.

Preparation time 1 hour 20 minutes
Serves 12
Serving Size 1 caramel
Calories Per Serving Approximately 148 per serving
Difficulty Medium

8 egg yolks
1 1/2 cups full fat milk
2/3 cup sugar(adjust as per your sweetness)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup unsweetened pumpkin puree
For the caramel
8 tablespoons sugar
2 tablespoons hot water
2 tablespoons water
1.Preheat oven to 325F degrees.
2.Start with heating the 8 tablespoons sugar  and 2 tablespoons water in a pan on medium heat.The sugar will slowly turn color, keep stirring until it turns brown, immediately switch off the stove and add the 2 tablespoons hot water in ,1 tablespoon at a time.

3.Pour the caramel in your molds. I used a muffin pan.
4.Heat the milk and the sugar and stir until the sugar dissolves. Do not overheat or boil.
5.Add the pumpkin puree and mix well.
6.In a seperate bowl gently whisk the egg yolks until homogeneous.Do not overwhisk or let it get airy or bubbly.

7.Add the milk and pumpkin mixture to the eggs and mix.
8.Add the cinnamon and nutmeg and mix.
9. Sieve the mixture so that there are no lumps.
10.Pour the mixture into the molds.
11.In a sheet tray add water 1 inch high. Place the Muffin pan/custard moulds on the sheet tray and place the sheet tray in the oven and bake for 50 minutes until toothpick inserted in center comes out clean.Run a knife along the edges and invert onto individual serving bowls and serve warm or chilled.

If you overheat the milk mixture, you will end up with scrambled eggs.
Do not use higher temperature in oven or cook too long else the custard will harden and lose the custard texture.

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