As the weather gets cooler, pumpkin spice makes its way back into our favourite seasonal treats. From coffees and cakes to desserts, the warm combination of cinnamon, nutmeg, cloves and ginger has quite a fan following. And, of course, there is the much-loved Pumpkin Spice Latte, which coffee lovers look forward to every year. The drink has become synonymous with autumn, with Starbucks bringing it back season after season. But if you are looking to enjoy these familiar flavours beyond your regular cup of coffee, Chef Kunal Kapur has a recipe worth trying.
Chef Kunal Kapur Shares Pumpkin Spice Caramel Custard Recipe
The celebrity chef recently shared a recipe for Pumpkin Spice Caramel Custard, giving the classic dessert a seasonal twist. It combines the smooth texture of caramel custard with the warmth of pumpkin spices, making it a lovely treat to try at home.
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While a Pumpkin Spice Latte brings together coffee, milk and seasonal spices, this recipe takes the flavour combination to your dessert plate. It is a good option for those who enjoy the familiar caramel custard but want to experiment with something different.
Chef Kunal Kapur‘s recipe uses a homemade spice blend of cinnamon, cloves, nutmeg, allspice and dried ginger. The spices add warmth and aroma, while the caramel lends the dessert its familiar sweetness.
Also Read: Chef Kunal Kapur Shares Easy Aloo Gobi Recipe & It’s A Must-Try For Homely Feels
How To Make This Delicious, Cosy Dessert
Ingredients:
- 60 g sugar for caramel
- 2 eggs and 2 egg yolks
- 35 g sugar
- 1 tsp vanilla extract
- 250 ml milk
- Cinnamon, cloves, nutmeg, allspice and dried ginger
- Whipped cream for serving
Method:
1. Grind cinnamon, cloves, nutmeg, allspice and dried ginger into a fine powder to prepare the pumpkin spice mix.
2. Heat 60 g sugar in a pan until it melts and turns golden brown. Pour it into ramekins and let it set.
3. Preheat the oven to 140°C. Whisk the eggs, egg yolks, sugar and vanilla extract in a bowl.
4. Add the homemade pumpkin spice and gradually pour in the milk while whisking.
5. Strain the mixture into the caramel-coated ramekins.
6. Place the ramekins in a baking tray filled with hot water reaching halfway up their sides.
7. Bake for 40-50 minutes, until the edges are set and the centre is slightly wobbly.
8. Allow the custard to cool, refrigerate for at least two to three hours and serve chilled with whipped cream.
So, the next time you feel like reaching for a Pumpkin Spice Latte, why not try this dessert instead? Chef Kunal Kapur’s recipe gives the seasonal favourite a delicious new twist.
Also Read: Not A Fan Of Karela? Kunal Kapur’s Karela Chips Recipe Will Turn You Into A Karela Fan!
Cover Image Courtesy: Facebook/thekunalkapur & website/chefkunalkapur
FAQs
What spices are used in pumpkin spice?
Pumpkin spice typically includes cinnamon, nutmeg, cloves, ginger and allspice.
Does Pumpkin Spice Caramel Custard contain pumpkin puree?
Not necessarily. This recipe uses a blend of pumpkin spices for flavour and does not require pumpkin puree.
What is Pumpkin Spice Caramel Custard?
Pumpkin Spice Caramel Custard is a variation of the classic caramel custard, flavoured with warm spices such as cinnamon, nutmeg, cloves and ginger.
