Pumpkin Crème Caramel

This recipe has always been a traditional autumn desert in my family. The smell of caramel that fills up our home brings back happy memories from childhood adventures and mischiefs.

20 minutes

50 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	6 g
Carbohydrates:	28 g
Protein:	5 g
Calculated per serving.

by Primal Yum

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Serves: 12

Ingredients

4 whole 4 whole 4 whole Eggs, Pastured
1 whole 1 whole 1 whole Butternut Squash, or pumpkin, medium size
1 cup 1 cup 1 cup Honey, Raw, + 3 Tbsp
1 Tbsp 1 Tbsp 1 Tbsp Cinnamon, ground
2.5 cup 2.5 cup 2.5 cup Milk, Grass-fed, Whole
100 gram 100 gram 100 gram Walnuts, Organic

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the pumpkin or squash in small pieces, clean and peel it and add it to a medium size saucepan.
Add water to it and boil for about 20 mins or until it is soft. Do not over-boil and still make sure it's soft.
Using a hand-mixer, mix the eggs with 1 cup honey.
Add the milk to the eggs and stir with a spoon.
Preheat oven to 190C, 375F, gas mark 5.
Add the 3 Tbsp of honey to a metal baking tray and put in the oven to caramelize. Careful not to burn, it burns very quickly, so keep an eye on it. The honey will start bubbling up and when it has become a nice golden-brown colour, take it out.
Spread the pumpkin in the baking tray and try not to squash the pieces.
Sprinkle cinnamon on the pumpkin and pour the egg mixture on top.
Return to the oven and cook till the mixture is set. It took me about 35 mins, but every oven is different.
When the mixture has not set yet but is not far from it, add the crushed walnut pieces on top.
Once it's ready, take out and leave to cool.
Serve it nicely chilled with a spiced chai tea.