Ingredients
-
1 1/2
-
2
-
1/2
-
4
-
2
-
1 1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Pumpkin Caramel Custard, Two delicious wintry foods combined in a delectable dessert! I am a seasoned custard fanatic and will be making this for Christmas eve brunch this year *Cook time does not include chill time , came together very quickly and easily and very yummy! i love the pumpkin flavor in a custard! i had trouble getting the sugar to the deep caramel color, but i’m sure that was all me will definitely make again made for pac fall 2008 (oh, i must apologize for the less than perfect photo, i didn’t let it sit long enough — i just had to try it!)
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in a Heavy Saucepan, Combine 1 Cup of the Sugar and 1/2 Cup Water. Cook Over Medium Heat. |
|
3
Done
|
Once Sugar Has Dissolved, Swirl the Pan and Cook Until It Is a Deep Caramel Color. |
|
4
Done
|
Quickly Divide the Caramel Among 6 Ramekins or Dessert Cups. Cool. |
|
5
Done
|
Combine Milk, Pumpkin, Remaining Sugar, Eggs, Vanilla, and Spices. |
|
6
Done
|
Pour Into Dessert Cups and Place in a Baking Pan, Cover Each With Foil. |
|
7
Done
|
Pour Hot Water Into the Pan So Water Is Halfway Up the Cups. |
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8
Done
|
Bake For 45-50 Minutes. |
|
9
Done
|
Remove from the Baking Pan and Let Cool. |
|
10
Done
|
Chill 2 to 24 Hours. |
|
11
Done
|
Run a Knife Around the Sides; Invert Onto Plates. |
