I adapted this Pumpkin-Coconut Rum Caramel from a collection of classic recipe books that I bought for my daughter, Candace (and, of course, read before I gave them to her!). Easier to make than you might think at first glance, it has a rich, creamy texture and is scented with cinnamon and nutmeg in the fresh whipped cream. I garnish it differently each time I make it, which makes this the perfect dessert for all of your holiday parties!
You will need:
1 can coconut milk
3/4 cup sugar
3/4 cup heavy cream
1 cup solid pack pumpkin
6 large eggs
2 Tbsp. coconut rum
1 ½ tsp. vanilla
1 tsp. coconut extract
1/2 tsp. salt
A few cups of boiling water for the steam bath
For the caramel:
1/2 cup water
1 1/2 cups sugar
For the cream:
For the topping:
Large frying pan
9″ x 2″ ceramic or metal deep pan
Fine mesh strainer
Large mixing bowl
Measuring cups and spoons
Deep roasting pan
Small dish towel
Preheat oven to 350°F.
Place a small dish towel in the bottom of the roasting pan and set aside.
In saucepan over medium-low heat, combine coconut milk, heavy cream and sugar. Stir to mix and then let heat while you prepare the pumpkin mixture and caramel. Stir occasionally to prevent scorching. You will bring this to a boil before adding to the pumpkin mixture.
In a large mixing bowl, combine pumpkin, eggs, rum, salt, and vanilla and coconut extracts. Whisk until well blended. Set aside.
You will need a large frying pan to help the caramel brown quickly and prevent it from turning into sugar. Heat sugar and water over medium high heat, swirling the pan to melt the sugar. Continue to cook without stirring until caramel is a medium amber color. If it looks like it might be crystallizing, put the lid on the pan for a few minutes. Pour caramel into a 9″ x 2″ deep ceramic or metal pan. Swirl to coat the sides and bottom.
Bring coconut milk mixture to a boil and then remove from heat. Gradually whisk hot milk into pumpkin mixture until blended and then pour through strainer into another bowl (or back into the sauce pan). Pour strained mixture into caramel pan.
Set caramel pan into roasting pan on top of the small dish towel. Put into the oven and then pour boiling water into roasting pan to cover up to half of the caramel pan. Bake 45 to 55 minutes. At 40 minutes, check for doneness — it’s done when a knife comes out clean. It may still jiggle slightly.
Carefully remove pan from water. Allow to cool one hour on wire rack. Cover and refrigerate for up to two days. To unmold, run knife or spatula around sides. Invert onto serving plate, allowing caramel to ooze down the sides. Garnish as desired. I prefer toasted, shredded coconut over a fresh whipped cream* topping with hints of cinnamon and nutmeg and then toasted coconut.
*For a homemade whipped cream, blend together heavy cream, a little powdered sugar, and a little ground cinnamon and nutmeg. You can also freshly grate the cinnamon and/or nutmeg right on top of the whipped cream.
If you would like to take part in one of Frankie’s exciting and unique cooking classes, head over to her website to sign up at www.frankieselegantgourmet.com. Frankie also teaches corporate