PUMPKIN CREME CARAMEL
Jo Anne Sugimoto
3/4 cgranulated sugar
1/4 tspfreshly squeezed lemon juice
1 can(s)evaporated milk
3/4 cdark brown sugar, packed
1/2 cpumpkin puree
1 largeegg yolk
1 tspvanilla extract
1/2 tsporange peel, finely grated
How to Make PUMPKIN CREME CARAMEL
- Preheat oven to 325 degrees. Place 6 - 6 oz. ramekins in a 9 x 13 inch baking pan.
- Place granulated sugar, water and lemon juice in a medium saucepan, bring to a gentle boil over medium-high heat.
- Continue to cook for 6 minutes or until the syrup turns from clear to golden, swirling pan gently.
- Continue to cook for another 2 minutes or until it turns to a honey-caramel color.
- Immediately pour caramel evenly into each ramekin.
- Cool for about 15 minutes or until caramel has hardened.
- 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.
- 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).
- Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
- 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.
- Refrigerate for 3 hours or until completely cold.
- To serve, run knife around the inside perimeter of ramekins. Invert onto serving plate.