SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Creme Caramel

Makes: 8 servings
Prep 25 mins Bake 40 mins
Pumpkin Creme Caramel
Ingredients
  • 1 1/3  cups  sugar
  • 6  eggs, beaten
  • 1 1/2  cups  canned pumpkin
  • 2 5  ounce can  (1-1/3 cups) evaporated milk
  • 1/2  cup  sugar
  • 2  teaspoons  pumpkin pie spice
  • 2  teaspoons  finely shredded orange peel
  • 2  teaspoons  vanilla
  •  Pomegranate seeds (optional)
Directions

1. Preheat oven to 325 degree F.

2. To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.

3. Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.

4. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.

5. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard. If desired, garnish with pomegranate seeds. Makes 8 servings.

Nutrition Facts (Pumpkin Creme Caramel)
  • Servings Per Recipe 8,
  • cal. (kcal) 294,
  • Fat, total (g) 7,
  • chol. (mg) 170,
  • sat. fat (g) 3,
  • carb. (g) 52,
  • fiber (g) 1,
  • pro. (g) 8,
  • vit. A (RE) 2153,
  • vit. C (mg) 4,
  • sodium (mg) 88,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe