PUMPKIN CREME CARAMEL
Jo Anne Sugimoto1
- 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
How to Make PUMPKIN CREME CARAMEL
- 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.