This sweet Rice Crème Caramel is mixed with pumpkin pie flavors for a delicious addition to any holiday dessert table!
Preheat oven to 325˚F. Cook rice according to package directions.
In small heavy-bottom saucepan set over medium heat, combine 1 tbsp water, sugar and corn syrup. Cook, swirling pan occasionally, for 6 to 8 minutes or until sugar is dissolved and caramel is deep amber color.
Immediately pour caramel into eight 6-oz ramekins, swirling to spread caramel evenly over bottom. Let stand until caramel is set.
Prepare water bath by laying tea towel in bottom of large roasting pan (to prevent ramekins from moving as they bake). Fill kettle with water and bring to boil.
In heavy-bottom saucepan set over medium heat, combine milk, condensed milk and grated ginger; bring to boil. Stir in cooked rice, pumpkin purée, ground ginger, vanilla, cinnamon, nutmeg and cloves; return to boil.
Meanwhile, in bowl, whisk eggs with egg yolks. While whisking constantly, gradually pour 1/2 cup of the hot rice mixture into eggs. Once blended, slowly whisk in remaining rice mixture. Pour evenly over caramel in ramekins.
Place ramekins in prepared roasting pan. Pour in enough hot water to come halfway up sides of ramekins. Bake for 35 to 45 minutes or just until set and no longer wobbly in center. Carefully remove roasting pan from oven. Using tongs, remove ramekins from water bath. Let cool to room temperature. Refrigerate for at least 4 hours or until well chilled.
Topping: Just before serving, whip cream until stiff peaks form. Stir in icing sugar.
To serve, run blade of small paring knife around inside edges of ramekins; invert onto plates. Garnish with whipped cream and toasted pumpkin seeds.
Substitute pecans or walnuts for pumpkin seeds if desired.
This rich and creamy fall-inspired Crème Caramel is made with pureed pumpkin, fresh ginger, vanilla and familiar spices like cinnamon, nutmeg and cloves. Experience new and tasty desserts for any holiday get together or to simply use more seasonal vegetables.
Not only is this sweet treat infused with a fall classic like pumpkin, but we’ve also used aromatic jasmine rice to give this dessert a new layer of texturein every bite, similar to a classic arroz con leche, or rice pudding.
Although technically a fruit, pumpkin is cooked as a vegetables. And, there are certain spice blends that really bring out the sweet or savory side of this squash. Ginger root is one of those flavors that not only blends well with pumpkin but also helps to bring out its sweet side. In fact, ground ginger is often part of classic pumpkin spice blends for pumpkin pie, drinks or other desserts like pumpkin spiced latte rice pudding dishes.
Ground curry is another seasoning that works well with pumpkin or other squash. Try this combo out in a Pumpkin Curry Rice Soup.