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Pumpkin Creme Caramel Recipe

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This recipe for Pumpkin Creme Caramel is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c granulated sugar
1/4 c water
Cooking spray
1/3 c packed dark brown sugar
2 tbs maple syrup
3 large eggs
1/2 c canned pumpkin
1/2 cup 2% milk
1/4 tsp grated whole nutmeg or 1/4 tsp ground nutmeg
1/2 tsp vanilla extract
1/8 tsp salt
1 (12 oz) can evaporated fat free milk
Grated whole nutmeg (optional)
Directions:
Directions:
Preheat oven to 325. Combine the sugar, and water in a small heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking sugar mixture until golden, about 4 minutes. Immediately pour into 6 (6 oz) ramekins or custard cups coated with cooking spray, tilting each cup quickly until the caramelized sugar coats the bottom of the cup. Set aside
Beat brown sugar, maple syrup, and eggs in a medium bowl with a whisk. Add pumpkin and the next 5 ingredients, stir the mixture until well blended. Divide the mixture evenly among the cups and place cups in a 9 x 13 pan. Add hot water to the pan till half way up the custard cups, about 1 inch. Bake at 325 for 1 hour 10 minutes or until knife inserted into center comes out clean. Remove the cups from pan, cover and chill.
To serve; loosen the edges of the custards with a knife or a rubber spatula. Place a dessert plate, upside down, on top of each cup, inverted onto plates. Drizzle any remaining caramelized syrup over the custards. Garnish with grated nutmeg if desired. Makes 6 servings.

 

 

 

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