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. ;)

Comments

  1. Wow- it looks absolutely amazing Peabody! I love the flavor combination for Fall. Great job!

  2. I love the ginger syrup. Great work as always.

  3. 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 =)

  4. 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!

  5. 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.

  6. Kudos for your work on this week’s TWD, as always!!! You’re too inspiring for proper articulation, Peabody.

  7. Pumpkin….Ginger….Caramel….and creme brulee? You’re killin’ me Pea, Killin’ me! Maybe start my diet tomorrow? heee!

  8. Yay! So glad to hear LFB may get to keep her eye! I’ve been keeping my fingers crossed for her. :)

  9. 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.

  10. 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!

  11. ooohhh!!! pumpkin creme caramel. Does it get any better than that (well maybe with chocolate….) These look fantastic. Love pumpkin. Must try. Great job.

  12. 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.

  13. yum, that sounds good. You cant buy pureed pumpkin in NZ, so I have always wondered what consistency my mashed pumpkin should be!

  14. 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?

  15. yum, yum! creme caramel is even better than brulee in my books! and good news about LFB!!

  16. You know, I’ve never been a fan of brulees OR caramels, but I’m so tempted by this!

  17. 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 ;-)

  18. 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.

  19. A perfect fall dessert! Really delicious looking and so pretty!

    Cheers,

    Rosa

  20. Oh my. pumpkin, ginger and caramel!!? you are killing me! Sounds perfect and it’s so beautiful!

  21. Great news about LFB and awesome looking “creme brulee!” :D

  22. Third time is the charm….

    Gorgeous!

  23. I have made that very same mistake – good for you for persevering!

  24. 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!

  25. God love pumpkin season! That looks so scrumptious, I wish I had some right in front of me right this minute!

  26. When life hands you pumpkin pie filling, make Pumpkin Ginger Crème Caramel.

  27. So glad to hear about LFB’s improvment!

  28. sunnygordy says:

    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!

  29. Gorgeous. I made pumpkin creme brulee. It looks nothing like yours…(maybe because it was a melty mess).

  30. Oooh, that looks like heaven!!

  31. 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.

  32. A persistent baker – always a plus, Pea!
    Thank you for going all the way to share something so delicious with us.

  33. pea! now you’ve done it – this is …. i am lost for words – supercalafragelisticexpialadocious!

  34. Wow you always come up with unexpected delicious recipes :) Nice recipe

  35. gr8 combination of flavours ! looks heavenly :)

  36. Glad to hear that LFB is doing better.

  37. Great post, Peabody! I totally bought the wrong pumpkin the other night. now I know what I can make!

  38. Hm…looks much better than pumpkin pie!

  39. 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 :)

  40. I’m really happy things are working out with LFB.

  41. this sounds awesome!

  42. That’s why you are so inspiring…made it three times to get it right! Glad LFB’s eye seems OK.

  43. Yum! I think adding pumpkin is the way to go.

  44. 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)

  45. You are not one to give up easily are you ;)
    Thanks for the recipe!

  46. That sounds delicious! I kind of prefer creme caramel to brulees. Way to make good use of canned pumpkin pie filling : )

  47. I screwed up and grabbed the wrong can last year and it’s still sitting in my cupboard…

  48. Nice to hear that LFB is doing okay!

  49. Thanks for making it 3 times for us! I want to make this for Thanksgiving, definitely!

  50. WOW –looks delicious!!! And so happy to hear the good news about LFB :)

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