Pumpkin Crème Caramel
Source of Recipe
Aunt Saunny
2/3 cup sugar
6 eggs, beaten
1 15-ounce can pumpkin
2 5-ounce cans (11/3 cups) evaporated milk
1/2 cup sugar
2 teaspoons finely shredded orange peel
1-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Sweetened whipped cream
Pomegranate seeds ( optional)
1. Preheat oven to 325 degree F. To caramelize sugar, in a heavy large skillet, cook the 2/3 cup sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. When 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 caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups. Place cups in two 2-quart square baking dishes or a large roasting pan.
2. In a large bowl, stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, orange peel, pumpkin pie spice, and vanilla. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes or roasting pan on the oven rack. Pour boiling water into the baking dishes or pan around cups to a depth of 1 inch.
3. Bake for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on a wire rack. Cover and chill for 4 to 24 hours.
4. To serve, 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. Serve with sweetened whipped cream and garnish with pomegranate seeds, if desired. Makes 8 servings.
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