Oh creaminess, oh lusciousness! This dessert is an ode to your wonder. The pumpkin creme filling has a mousse-like consistency that when topped with a thick caramel coating, slides down your throat uttering “heavenly” the whole way down. Flavored only by Teeccino Pumpkin Spice brewed into a thick syrup and layered over the mousse plus infused into the cream itself, I promise that you will find yourself just like me, with your finger sweeping the side of your ramekin to get the last possible lick.

Created by Lys Gabriella Poet, celebrity Belgian chef, who says that this recipe is so easy to make, anyone can do it so don’t be afraid to try!

Pumpkin Spice Caramel Recipe

Ingredients

  • 2 cups heavy cream
  • 3 tbsp Teeccino Pumpkin Spice
  • 3 egg yolks
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup pumpkin puree (canned is fine to use)
  • 1 tbsp vanilla extract

Topping:

  • 1/3 cup sugar
  • 3 tbsp Teeccino Pumpkin Spice
  • 1/3 cup boiling water
  • 4 tbsp butter

Directions

To make the filling:

  1. Heat the cream until bubbly. Remove from heat.
  2. Add 3 tbsp of Teeccino Pumpkin Spice grounds to the cream and stir until all the grounds are mixed in.
  3. Steep 10-15 minutes and allow to cool before straining.
  4. Strain through a large fine sieve with 2 layers of cheese cloth and push down on the grains until all the liquid is extracted.
  5. With an electric beater, mix the egg yolks, eggs, and sugar in a medium stainless steel bowl until the mixture is pale yellow and very thick.
  6. Add the pumpkin and vanilla to the eggs and mix until combined.
  7. Slowly whisk in the Pumpkin Spice cream.
  8. Divide the mixture evenly between 6 x 6 oz ramekins and fill nearly to the top.
  9. Place the ramekins in a pyrex baking pan and put in the oven
  10. Pour hot water into the baking pan to reach halfway up the sides of the ramekins.
  11. Bake at 350° F for about 30 minutes or until the center is set.
  12. Remove pan from oven (be careful not to spill the hot water!) and remove the ramekins from the water.
  13. Cool and chill at least 2 hours.

To make the topping:

  1. Pour 1/3 cup boiling water over 3 tbsp Teeccino Pumpkin Spice.
  2. Let steep for 10-15 minutes.
  3. Strain through a fine mesh sieve or in a French Press Pot.
  4. Heat the 1/3 cup sugar in a heavy saucepan until it melts. Gently rotate the pan from time to time so the sugars spread evenly.
  5. Reduce the heat and cook until golden brown (about 3 minutes).
  6. Add the Teeccino Pumpkin Spice concentrate and 4 tablespoons of butter.
  7. Stir until smooth.
  8. Drizzle quickly over the filling before the sugar hardens.

Product Used