Pumpkin Caramel Custard

photo by gypsysoul

- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
6 dessert cups
- Serves:
- 6
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
- Preheat oven to 350°F.
- In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
- Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
- Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
- Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
- Pour into dessert cups and place in a baking pan, cover each with foil.
- Pour hot water into the pan so water is halfway up the cups.
- Bake for 45-50 minutes.
- Remove from the baking pan and let cool.
- Chill 2 to 24 hours.
- Run a knife around the sides; invert onto plates.
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Reviews
-
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!)
RECIPE SUBMITTED BY
i am made of stars! i live in beautiful California and enjoy all things creative and entertaining.