pumpkin creme caramel

How To Make pumpkin creme caramel

• 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.
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