Spiced Crème Caramel

This rich and creamy spiced custard dessert is the perfect fall twist to the classic crème caramel dessert. This make ahead dessert is a crowd pleaser and a great addition to the thanksgiving dessert table.

Ginger, Cardamon, Cloves, Cinnamon

The spices in the crème caramel is not over powering at all. The spices are very subtle. The way I did this is I infused the milk with whole spices. I heated the milk and then set aside. I added fresh ginger, cardamon pods, whole cloves and cinnamon stick. I allowed the spices to steep in the hot milk for about 10-15 minutes. I then poured the milk though a sieve and allowed the milk to cool before using it.

Full recipe is below. I hope you give this dessert a try!

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Spiced Crème Caramel

Prep Time15 minutes mins

Active Time50 minutes mins

Course: Dessert

Yield: 6

Equipment

• ramekins

Materials

• 2 cups half and half or milk
• 1/2 cup heavy cream or milk
• 1/2 cup sweetened condensed milk
• 3 tbps sugar optional
• 1 cinnamon stick
• 1 tbsp fresh ginger slices
• 3 whole cloves
• 2 cardamon pods
• 5 eggs
• 1 tbsp vanilla paste or extract

caramel

• 3/4 cup sugar
• 1/4 cup water

Instructions

Caramel

• In a small sauce pan on medium heat, pour the sugar and water. Swirl the pan occasionally but dont use a spoon to stir. Allow the sugar to thicken – this will take about 8-10 minutes. Keep an eye on it to ensure it does not burn. Once it reaches a dark amber color it is ready- pour the caramel into the ramekins. The caramel should be divided between 5-6 8 ounce ramekin cups.

Custard

• Preheat the oven to 325 F.
• In a large pot on low heat, pour the cream and half half (or milk). Add the cinnamon stick, cardamon pods, fresh ginger and whole cloves. Do not bring the milk to a boil or simmer, all you want to do is heat up the milk. Once the milk has been heated, turn the heat off and allow the spices to infuse the milk/cream mixture for about 10-15 minutes. Pour the milk through a sieve into a large measuring cup or bowl. Set the milk aside until it cools completely.
• In a large bowl, add the eggs and vanilla paste and whisk lightly. Then add the sweetened condensed milk and whisk. Then add the milk and whisk until everything is fully combined.
• In a large roasting pan, place all the ramekins and pour equal portions of the custard mixture into each ramekin over the cooled caramel. Place the roasting pan on the middle rack and pour boiling water into the pan carefully covering halfway up the side of each ramekin.
• Bake for about 50-55 minutes. Once there is a slight jiggle in the middle, take the pan out of the oven and set aside to cool in the pan for about 30 minutes. Then place the cups in the fridge for at least 4 hours to set. When you are ready to serve the spiced creme caramel, use a knife to ease spiced crème caramel from side of the ramekin; invert into deep-sided serving plate and enjoy.