Pumpkin Creme Caramel

Recipe by Annacia
READY IN: 1hr 5mins




  • Preheat oven to 325 degree F.
  • 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.
  • 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 pans with the dishes on the oven rack.
  • Pour boiling water into the baking dishes around cups to a depth of 1 inch.
  • 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.
  • 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 candied nuts or candied ginger, 1 tablespoon on each custard.