How to make
Beat the eggs until they liquefy without becoming fluffy. Pour the milk and cream over them and add the sugar. Stir until the sugar has melted.
If you do not want your creme caramel to be too sweet, you can reduce the amount of sugar and for this purpose and try pumpkin puree - there are pumpkins, which are more or less sweet.
Caramelize the remaining sugar until it aquires a golden color and pour it on the bottom of a large rectangular cake tin. When it sets, pour the mixture and place the container in another larger one, filled with water, so that it covers of the creme caramel cake tin halfway.
Place it in a preheated oven at 270°F (130 degrees) and bake it for 2 hours, by increasing to 280°F (140 degrees) at the end.
This way we will avoid the water to boil and many pores to form.
It is good to keep an eye on it and add some ice in it, when needed.
The pumpkin creme caramel is ready, when you feel that it has become thick enough, but not too hard.
Turn off the oven and allow it to cool inside, then refrigerate the dessert, in order for it to cool well, before turning it over onto a tray and serving it.
Enjoy this unique creme caramel with pumpkin and cream!
* It is important for the success of this recipe that your pumpkin puree is thick, not too liquid and thin.