Jo Anne Sugimoto


This must be so decadent, and oh so delicious. Presentation would be beautiful, it would need some garnishes. It is not my photo, but it looks great!

★★★★★ 2 votes
6 Ramekins


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3/4 c
granulated sugar
2 Tbsp
1/4 tsp
freshly squeezed lemon juice
1 can(s)
evaporated milk
3/4 c
dark brown sugar, packed
1/2 c
pumpkin puree
2 large
1 large
egg yolk
1 tsp
vanilla extract
1/2 tsp
orange peel, finely grated



  • 1Preheat oven to 325 degrees. Place 6 - 6 oz. ramekins in a 9 x 13 inch baking pan.
  • 2Place granulated sugar, water and lemon juice in a medium saucepan, bring to a gentle boil over medium-high heat.
  • 3Continue to cook for 6 minutes or until the syrup turns from clear to golden, swirling pan gently.
  • 4Continue to cook for another 2 minutes or until it turns to a honey-caramel color.
  • 5Immediately pour caramel evenly into each ramekin.
  • 6Cool for about 15 minutes or until caramel has hardened.
  • 7Place evaporated milk and brown sugar in a medium saucepan. Bring to a gentle boil over medium heat. Cook, stirring frequently until sugar is dissolved.
  • 8Whisk 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).
  • 9Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
  • 10Bake 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.
  • 11Refrigerate for 3 hours or until completely cold.
  • 12To serve, run knife around the inside perimeter of ramekins. Invert onto serving plate.

Printable Recipe Card


Course/Dish: Candies

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