Pumpkin Crema Catalana Recipe

Receta de Crema Catalana de Calabaza

1 Hour 25 Minutes

6 servings

Ingredients

1 1/4 cups heavy cream
1 tsp vanilla extract
2 tsp dark brown sugar
1/2 cup granulated sugar
5 large egg yolks
large pinch ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Pinch ground allspice
Pinch ground cloves
1/2 cup + 2 tbsp puréed, cooked pumpkin (canned is perfect)
1 tbsp raw or turbinado sugar, for topping
6 terra cotta cazuelas (4.5 inch size)

Nutritional Facts

Serving Size 2.9 oz/83 gr
Calories 232
Calories From Fat 126
Total Fat 14.3 gr (22%)
Saturated Fat 7.3 gr (37%)
Trans Fat 0 gr
Cholesterol 188 mg (63%)
Sodium 24 mg (1%)
Total Carbohydrates 23 gr (8%)
Fiber 1 gr (2%)
Sugars 22 gr
Protein 4 gr (7%)
Vitamin A 35%
Vitamin C 2%
Calcium 4%
Iron 4%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Traditional Crema Catalana often contains citrus and cinnamon, but our version of this custard is made with pumpkin and a variety of spices. It is so creamy and rich you may never serve pumpkin pie again.

Steps

Preheat oven to 300°F. In a heavy saucepan scald cream, vanilla, brown sugar and spices. In a medium bowl, beat egg yolks and granulated sugar with electric mixer until pale yellow, thick and the sugar is dissolved. Very slowly pour cream mixture into yolk mixture while beating at lowest speed. Whisk in pumpkin and skim off any foam. Carefully ladle 1/2 cup of the mixture into each cazuela and place in a large roasting pan. Pour very hot water into roasting pan until water level is 2/3 up the way up sides of the cazuelas. [Pro-tip: Place the roasting pan with the cazuelas on the shelf in the oven before ladling in mixture and adding water. It can be tricky moving the pan to the oven after adding the liquids.] Bake for approximately 40 minutes. Do not overbake, middles can still be a little "nervous." Remove from oven and allow to cool at room temperature for about 30 minutes. Chill in the refrigerator overnight or for at least 3 hours before serving. Just before serving, evenly sprinkle the top of each crema with 1 tbsp of the raw sugar and caramelize with propane torch, 2-3 inches from broiler or traditional caramelizing iron until sugar is browned, glassy and bubbly. Allow to cool for a few minutes and serve. Serve with a strong café con leche .