Pumpkin Creme Caramel

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We've put a pumpkin twist onto everyone's favourite dessert, it's pumpkin season after all!


95g Granulated sugar
2 tablespoons Water
1/4 teaspoon Lemon juice
350ml Evaporated milk
95g Brown sugar
65g Pumpkin puree
2 Eggs
1 Egg yolk
1 teaspoon Vanilla extract
1 teaspoon Cinnamon


Preheat the oven to 160C and place 6 ramekins on to a deep baking tray.

Tip the granulated sugar, water and lemon juice into a saucepan, bring to a boil over a medium to high heat and cook for 6 minutes or until the mixture goes from clear to golden by swirling the pan gently. Cook for another 3 minutes for a honey colour. Pour the caramel evenly into the ramekins and leave to cool until hardened.

In a clean saucepan add the milk and sugar, bring to a gentle boil stirring frequently until the sugar is dissolved.

Whisk the pumpkin, eggs, egg yolk, vanilla and cinnamon together in a bowl, slowly pour in the hot milk mixture to form a custard. Strain the custard into a jug and pour the mixture into the prepared ramekins. Add hot water to the baking pan to reach halfway up the ramekins and bake for 55 minutes or until set.

Leave to cool, place in the fridge for 3 hours and then serve.

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