Pumpkin-Maple Crème Caramel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Freshly grated nutmeg gives this crème caramel its distinctive spiciness. Regular ground nutmeg can be substituted, but this flavor won't be as intense. Ingredients:
1/2 cup granulated sugar |
1/4 cup water |
cooking spray |
1/3 cup packed dark brown sugar |
2 tablespoons maple syrup |
3 large eggs |
1/2 cup canned pumpkin |
1/2 cup 2% reduced-fat milk |
1/4 teaspoon ground nutmeg |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
1 (12-ounce) can evaporated skim milk |
freshly grated nutmeg (optional) |
Directions:
1. Preheat oven to 325°.
2. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
3. Beat brown sugar, syrup, and eggs in a medium bowl with a whisk. Add pumpkin and next 5 ingredients (pumpkin through evaporated milk), stirring until well-blended. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with freshly grated nutmeg, if desired.
|
|