pumpkin creme caramel

How To Make pumpkin creme caramel

• 1

  Preheat oven to 325 degrees. Place 6 - 6 oz. ramekins in a 9 x 13 inch baking pan.
• 2

  Place granulated sugar, water and lemon juice in a medium saucepan, bring to a gentle boil over medium-high heat.
• 3

  Continue to cook for 6 minutes or until the syrup turns from clear to golden, swirling pan gently.
• 4

  Continue to cook for another 2 minutes or until it turns to a honey-caramel color.
• 5

  Immediately pour caramel evenly into each ramekin.
• 6

  Cool for about 15 minutes or until caramel has hardened.
• 7

  Place evaporated milk and brown sugar in a medium saucepan. Bring to a gentle boil over medium heat. Cook, stirring frequently until sugar is dissolved.
• 8

  Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well incorporated. Slowly whisk hot evaporated milk mixture into egg mixture. Using a sieve, strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).
• 9

  Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
• 10

  Bake for 55 minutes or until custard is just set (centers should be slightly jiggley). Transfer ramekins to a wire rack, cool until cold enough to cover and refrigerate.
• 11

  Refrigerate for 3 hours or until completely cold.
• 12

  To serve, run knife around the inside perimeter of ramekins. Invert onto serving plate.
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