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New York Pumpkin Crème Caramel




Source of Recipe


ivillage


List of Ingredients




6 strips orange peel (about 3" by 1" each)
1 1/4 cups sugar
1 can (12 ounces) evaporated milk
1 cup heavy or whipping cream
1 cup solid-pack pumpkin (not pumpkin-pie mix)
6 large eggs
1/4 cup orange-flavor liqueur
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch nutmeg
Pinch salt


Recipe



1. In 1-quart saucepan, heat orange peel, 3/4 cup sugar, and 1/4 cup water to boiling over high heat. Cover and cook 10 minutes. With fork, remove orange-peel strips and discard. Continue cooking sugar mixture, uncovered, until it turns amber in color, about 3 minutes longer. Pour caramel into 9" by 5" loaf pan, swirling to coat bottom. (Hold pan with pot holders to protect hands from heat of caramel.) Set aside.

2. In heavy 2-quart saucepan, heat evaporated milk, heavy cream, and remaining 1/2 cup sugar just to boiling over medium-high heat.

3. Meanwhile, preheat oven to 350 degrees F. In large bowl, with wire whisk, mix pumpkin, eggs, orange liqueur, vanilla, cinnamon, nutmeg, and salt until blended.

4. Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through strainer into 8-cup glass measuring cup, then into caramel-coated loaf pan. Place loaf pan in roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up side of loaf pan. Bake 55 minutes or until knife comes out clean when inserted 1 inch from edge of custard (center will jiggle slightly).

5. Carefully remove loaf pan from water. Allow crème caramel to cool 1 hour in pan on wire rack. Refrigerate crème caramel overnight. To unmold, run small spatula around sides of loaf pan; invert crème caramel onto serving plate, allowing caramel syrup to drip down from pan (some caramel may remain in pan).