Pumpkin Creme Caramel
photo of Pumpkin Creme Caramel Recipe
canned pure pumpkin
very finely shredded orange peel
chopped candied nuts, optional garnish
small diced candied ginger, optional garnish
How to Make Pumpkin Creme Caramel
1Preheat oven to 325 degree F
2To 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.
3Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
Place cups in two 2-quart square baking dishes.
4Stir 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.
5Place 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.
6Remove cups from water.
Cool slightly on wire rack.
Cover and chill for 4 to 24 hours.
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.
8If desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.
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About Pumpkin Creme Caramel
Posted: Sun, Sep 21, 2014