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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 cups sugar, divided |
2 cups milk |
1/2 cup pumpkin puree (1/2-1/3 lb. raw) |
4 eggs, lightly beaten |
2 tablespoons vanilla extract |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground gingerroot |
Directions:
1. Preheat oven to 350°F.
2. In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
3. Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
4. Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
5. Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
6. Pour into dessert cups and place in a baking pan, cover each with foil.
7. Pour hot water into the pan so water is halfway up the cups.
8. Bake for 45-50 minutes.
9. Remove from the baking pan and let cool.
10. Chill 2 to 24 hours.
11. Run a knife around the sides; invert onto plates.
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