Making right out of wrong…
I bet you were thinking I was going to miss this weeks Tuesday with Dorie. Almost did. Though it had nothing to do with procrastination. See, I bought the wrong kind of pumpkin. I went to grab the pumpkin puree, but instead I got the pumpkin pie puree. Ever have that happen to you? And I didn’t want to throw it away, I just didn’t know what I wanted to make with it.
This weeks, Tuesday with Dorie choice was Crème Brulee (chosen by Mari of Mevrouw Cupcake), I figured that this would be my chance to use up that pumpkin. I of course did an inspired by so that I could give you a recipe, so I made crème caramel, which is in the same family as crème brulee. This is where the almost missing TWD came in. See I have to make this recipe 3 times to get it right. I am just not used to working with the canned pumpkin pie, it is runnier than just pumpkin puree, and already has some sugar in it. So the first batch was super runny. The second batch I didn’t add sugar because I thought the pumpkin pie puree would have enough, wrong. And finally the third batch came out how I wanted it.
I will try and be more careful next time when I am picking out my pumpkin puree, but it is nice to know that I can still come up with something when I screw up and grab the wrong can.
*LFB Update: Monday was her big check up. She is doing well and it is looking like she will get to keep the eye. We truly wont know for about another 2 months, but things are moving in the right direction. Thanks for all the good thoughts.
Pumpkin Ginger Crème Caramel
2 TBSP fresh ginger root, chopped
½ cup whole milk
1 cup heavy cream
¾ cup granulated sugar, divided
2½ TBSP water
2 large eggs
¾ cup canned pumpkin pie mix
1/8 tsp salt
Preheat the oven to 325F.
Place the ginger root, milk and cream in a medium saucepan and bring to a boil over medium-high heat. Set aside to steep for 1 hour. Pour through a strainer and discard the ginger root solids.
While the ginger is steeping, prepare the ramekins. Place ½ cup of the sugar and the water in a small saucepan and cook until the sugar is caramelized, about 8 minutes. Pour into 8 clean, dry 5-ounce ramekins. Tilt the cups so that the bottoms are evenly covered. Set aside.
Place the eggs, pumpkin pie mix, the remaining ¼ cup sugar, and salt in a large bowl and mix to combine. Add the cooled, strained milk and mix to combine. Pour the custard into the prepared molds. Place in a hot water bath and transfer to the oven.
Bake until the custards jiggle but do not ripple, about 30 to 40 minutes. Cool to room temperature and place plastic wrap directly on the surface. Refrigerate at least 12 hours and up to 2 days. Top with Ginger Whipped Cream ans serve.
Makes about 4-5 servings depending on the size of your ramekin.
Ginger Whipped Cream
1 cup heavy whipping cream
2 TBSP granulated sugar
3 TBSP Ginger Simple Syrup
With standing mixer with whisk attachment or electric hand mixer, beat cream. Start slowly, as cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak. In a slow stream, add the ginger syrup and sugar.
Whip the mixture together until you get stiff peaks.
Ginger Simple Syrup
12 ounces fresh ginger, thinly sliced
1 ½ cups sugar
1 ½ cups water
Directions
In a small saucepan, bring ginger, sugar, and water to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.
This makes far more than you need for this recipe, but can be used in a variety of ways…especially great in cocktails. 
57 Responses
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September 30th, 2008 at 4:33 pm
Wow- it looks absolutely amazing Peabody! I love the flavor combination for Fall. Great job!
September 30th, 2008 at 4:50 pm
I love the ginger syrup. Great work as always.
September 30th, 2008 at 5:06 pm
That looks delicious! I love the way you change the TWD recipes so you can post the recipe in your blog!
You’re so creative =)
September 30th, 2008 at 5:15 pm
I love pumpkin and ginger, so this sounds fabulous. I have to admit though, I’m also guilty of accidentally getting the pumpkin pie filling rather than the pumpkin puree – so irritating that they look so much the same!
September 30th, 2008 at 5:38 pm
That looks delicious. As I started making my creme brulee I realized I grabbed half and half rather than heavy cream! I headed back to the store. Oh, I hate that.
September 30th, 2008 at 5:42 pm
Kudos for your work on this week’s TWD, as always!!! You’re too inspiring for proper articulation, Peabody.
September 30th, 2008 at 6:45 pm
Pumpkin….Ginger….Caramel….and creme brulee? You’re killin’ me Pea, Killin’ me! Maybe start my diet tomorrow? heee!
September 30th, 2008 at 6:49 pm
Yay! So glad to hear LFB may get to keep her eye! I’ve been keeping my fingers crossed for her.
September 30th, 2008 at 6:54 pm
I’ve never had a burning desire to make creme caramel…until right now. I think I’m drooling a little. Congrats on LB’s progress- I’m rooting for her.
September 30th, 2008 at 6:56 pm
HURRAH for LFB!
Your patience has paid off! You know, usually after the second recipe doesn’t work (oh, who am I kidding, after the *first*), I throw my hands up in the air and vow never to do it again. But now you have this silky custard to enjoy on this chilly (well, it’s chilly here, heh) day!
September 30th, 2008 at 6:59 pm
ooohhh!!! pumpkin creme caramel. Does it get any better than that (well maybe with chocolate….) These look fantastic. Love pumpkin. Must try. Great job.
September 30th, 2008 at 7:17 pm
Sounds like some really good news about LFB! I certainly hope that all continues to go in the right direction! Really, the creme caramel looks fabulous.
September 30th, 2008 at 7:17 pm
yum, that sounds good. You cant buy pureed pumpkin in NZ, so I have always wondered what consistency my mashed pumpkin should be!
September 30th, 2008 at 7:57 pm
Plenty of times I get the wrong thing and have to go back for the right thing but then sometimes I ‘challenge’ myself to make it work . . . third times charm.
Now . . . what is ginger simple syrup. I went looking for ginger syrup in the asian markets here and found na-da! Ended up making my own by Lynn’s recipe. Was I looking for the wrong thing?
September 30th, 2008 at 8:32 pm
yum, yum! creme caramel is even better than brulee in my books! and good news about LFB!!
September 30th, 2008 at 9:24 pm
You know, I’ve never been a fan of brulees OR caramels, but I’m so tempted by this!
September 30th, 2008 at 9:32 pm
I’ve always been just so-so with creme caramel, but when I opened up this page I thought “this is the one I’ve been waiting for!”. Even the post title translates to my plight–I think i just haven’t had the right one, but it’s time to make that wrong a right. Glad to hear LFB is doing well
September 30th, 2008 at 9:45 pm
ohhh, sounds great! I was just thinking about pumpkin custard when I saw these cute little sugar pie pumpkins at the market today! Great idea! Glad to hear LFB is doing well.
September 30th, 2008 at 10:00 pm
A perfect fall dessert! Really delicious looking and so pretty!
Cheers,
Rosa
September 30th, 2008 at 10:20 pm
Oh my. pumpkin, ginger and caramel!!? you are killing me! Sounds perfect and it’s so beautiful!
October 1st, 2008 at 3:23 am
Great news about LFB and awesome looking “creme brulee!”
October 1st, 2008 at 4:07 am
Third time is the charm….
Gorgeous!
October 1st, 2008 at 4:55 am
I have made that very same mistake – good for you for persevering!
October 1st, 2008 at 6:36 am
One of my pet peeves is food manufacturers who package similar products in identical packaging — like pumpkin and pumpkin pie filling, evaporated milk and sweetened condensed milk, etc. With all of the talented graphic designers in the world, you’d think the food companies could come up with a variety of packaging options!
October 1st, 2008 at 6:51 am
God love pumpkin season! That looks so scrumptious, I wish I had some right in front of me right this minute!
October 1st, 2008 at 7:14 am
When life hands you pumpkin pie filling, make Pumpkin Ginger Crème Caramel.
October 1st, 2008 at 8:03 am
So glad to hear about LFB’s improvment!
October 1st, 2008 at 9:04 am
the food is beautiful, but more importantly, glad to hear the good news about your bunny. I hope she continues on the path to good health!
October 1st, 2008 at 9:35 am
Gorgeous. I made pumpkin creme brulee. It looks nothing like yours…(maybe because it was a melty mess).
October 1st, 2008 at 9:40 am
Oooh, that looks like heaven!!
October 1st, 2008 at 10:07 am
Jum, pumpin and ginger in a crème brûlée!! That sounds very nice. Unforunately I haven’t been able to find canned pumpkinpuree here in Holland…
I made my crème brûlée with star anise and white chocolate.
October 1st, 2008 at 11:12 am
A persistent baker – always a plus, Pea!
Thank you for going all the way to share something so delicious with us.
October 1st, 2008 at 11:19 am
pea! now you’ve done it – this is …. i am lost for words – supercalafragelisticexpialadocious!
October 1st, 2008 at 11:35 am
Wow you always come up with unexpected delicious recipes
Nice recipe
October 1st, 2008 at 12:20 pm
gr8 combination of flavours ! looks heavenly
October 1st, 2008 at 2:12 pm
Glad to hear that LFB is doing better.
October 1st, 2008 at 6:13 pm
Great post, Peabody! I totally bought the wrong pumpkin the other night. now I know what I can make!
October 1st, 2008 at 6:16 pm
Hm…looks much better than pumpkin pie!
October 1st, 2008 at 6:38 pm
I love that you love pumpkin so much because I am getting that pumpkin urge and I can always count on your blog to provide some awesome recipes. This looks sooo delicious, I’m going to have to try it
October 1st, 2008 at 9:05 pm
I’m really happy things are working out with LFB.
October 1st, 2008 at 9:50 pm
this sounds awesome!
October 1st, 2008 at 9:58 pm
That’s why you are so inspiring…made it three times to get it right! Glad LFB’s eye seems OK.
October 1st, 2008 at 11:35 pm
Yum! I think adding pumpkin is the way to go.
October 2nd, 2008 at 6:58 am
I’m so glad that our LFB is doing better, step by step each week. He has a good mommy.
I love your twist on this dish (that rhymes! sort of)
October 2nd, 2008 at 7:51 am
You are not one to give up easily are you
Thanks for the recipe!
October 2nd, 2008 at 8:40 am
That sounds delicious! I kind of prefer creme caramel to brulees. Way to make good use of canned pumpkin pie filling : )
October 2nd, 2008 at 9:53 am
I screwed up and grabbed the wrong can last year and it’s still sitting in my cupboard…
October 2nd, 2008 at 11:54 am
Nice to hear that LFB is doing okay!
October 2nd, 2008 at 11:56 am
Thanks for making it 3 times for us! I want to make this for Thanksgiving, definitely!
October 2nd, 2008 at 12:24 pm
WOW –looks delicious!!! And so happy to hear the good news about LFB
October 2nd, 2008 at 12:42 pm
This recipe sounds delicious and your pictures are just beautiful!
October 2nd, 2008 at 3:32 pm
Third times a charm. Pumpkin creme caramel sounds divine!
October 2nd, 2008 at 6:53 pm
what a perfect way to welcome this newly arriving season! as always, your photos make your recipes double delicious
October 3rd, 2008 at 6:59 am
I, too, bought pumpkin pie puree by mistake. Thanks for posting this, I’m so glad to see that all of your hard work paid off! I starred it and will definitely be making it!
October 3rd, 2008 at 1:36 pm
As always, a delicious mistake!
October 6th, 2008 at 4:22 pm
That looks delicious! All of your pictures are so beautiful and I am so enjoying reading your blog! I’ve added you to my blogroll.
October 8th, 2008 at 3:35 am
Pumpkin creme caramel sounds so good!