Pumpkin Caramel Custard

Name: Pumpkin Caramel Custard
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 dessert cups, 6 serving(s)
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

(1)

Recipe by butterscotchgirl

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.

READY IN: 1hr

SERVES: 6

YIELD: 6 dessert cups

UNITS: US

INGREDIENTS

Nutrition

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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