Pumpkin Creme Caramel

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/3 cups sugar
• 6 eggs, beaten
• 1 1/2 cups canned pumpkin
• 1 1/3 cups evaporated milk
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons finely shredded orange peel
• 2 teaspoons vanilla
• 1/2 cup chopped candied nuts, optional garnish
• 1/2 cup small diced candied ginger, optional garnish

Recipe

• 1 preheat oven to 325 degree f.
• 2 to caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally.
• 3 when the sugar starts to melt, reduce heat to low.
• 4 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.
• 5 holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
• 6 place cups in two 2-quart square baking dishes.
• 7 stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl.
• 8 pour the pumpkin mixture over caramelized sugar in cups.
• 9 place the baking pans with the dishes on the oven rack.
• 10 pour boiling water into the baking dishes around cups to a depth of 1 inch.
• 11 bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
• 12 remove cups from water.
• 13 cool slightly on wire rack.
• 14 cover and chill for 4 to 24 hours.
• 15 to serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air.
• 16 invert a dessert plate over each custard, turn cup and plate over together. scrape the caramelized sugar that remains in cup onto the custard.
• 17 if desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.