Pumpkin Creme Caramel

Annacia *

By
@Annacia

This recipe isn't low anything, it's all out holiday rich and an irresistible alternative to Thanksgiving pumpkin pie, this creamy dessert is sure to delight your guests. There is a 4 to 24 hr chill time so you can make it the day before and be all prepared. Originally found on BH&G.


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Serves:

8

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 1/3 c
sugar
6
large eggs, beaten
1 1/2 c
canned pure pumpkin
1 1/3 c
evaporated milk
1/2
sugar
2 tsp
pumpkin pie spice
2 tsp
very finely shredded orange peel
2 tsp
pure vanilla
1/2 c
chopped candied nuts, optional garnish
1/2 c
small diced candied ginger, optional garnish

Directions Step-By-Step

1
Preheat oven to 325 degree F
2
To caramelize sugar:

Melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally.

When the sugar starts to melt, reduce heat to low.

Cook, stirring frequently with a wooden spoon, until sugar is golden brown.

Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups.
3
Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.

Place cups in two 2-quart square baking dishes.
4
Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl.

Pour the pumpkin mixture over caramelized sugar in cups.
5
Place the baking pans with the dishes on the oven rack.

Pour boiling water into the baking dishes around cups to a depth of 1 inch.

Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
6
Remove cups from water.

Cool slightly on wire rack.

Cover and chill for 4 to 24 hours.
7
To serve:

Loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air.

Invert a dessert plate over each custard, turn cup and plate over together.

Scrape the caramelized sugar that remains in cup onto the custard.
8
If desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Vegetable
Regional Style: American