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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light.Charles Insler, Cincinnati, Ohio Ingredients:
1 cup sugar, divided |
1/4 cup water |
1-1/2 cups fat-free evaporated milk |
3 eggland's best® eggs |
1 egg white |
1/4 teaspoon salt |
1/4 teaspoon each ground cinnamon, cloves and ginger |
1 cup canned pumpkin |
1 teaspoon vanilla extract |
additional ground cinnamon, optional |
Directions:
1. In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into six ungreased 6-oz. ramekins or custard cups, tilting to coat bottom of dishes. Let stand for 10 minutes.
2. In a small saucepan, heat milk until bubbles form around sides of saucepan. In a small bowl, whisk the eggs, egg white, salt, spices and remaining sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins.
3. Place in a baking pan; add 3/4 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
4. Carefully, run a knife around edge of pans to loosen; invert each dish onto a rimmed serving dish. Sprinkle with additional cinnamon if desired. Serve immediately. Yield: 6 servings.
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