When it comes to luscious, and easiest, holiday dessert, this silky smooth, velvety homemade custard is perfect.
Pumpkin Cream Caramel
Ingredients
- 1¼ cup sugar
- ¼ cup water
- 5 strips 3' 'each orange peel
- 2 cups heavy cream
- 6 large eggs
- 1 tsp cinnamon
- 1 cup pumpkin puree (don't use pumpkin pie mix)
- pinch ground nutmeg
- pinch salt
Need 10, 6 ounces ramekin cups, measure 3.5 inches in diameter and 1.97 inches high or 9''by 5'' loaf pan
Instructions
- In a medium saucepan, combine ¾ cup sugar, water, and orange, and heat to boiling over high heat.
- Cook 10 minutes.
- Discard orange peels, and continue cooking the mixture until the amber color, about 3-4 minutes longer.
- Pour caramel into ramekin cups or loaf pan, tilting ramekin cups or pan to coat the bottom completely.
- Preheat the oven to 350°F
- In a large bowl, whisk pumpkin, eggs, cinnamon, nutmeg, and salt until blended.
- In a heavy 2-quart saucepan, combine cream and remaining ½ cup sugar, heat to boiling over medium-low heat until the sugar has dissolved and bubbles form around the edge.
- Gradually whisk the hot cream mixture into the pumpkin mixture until smooth.
- Pour custard mixture into caramel-coated ramekin cups or loaf pan.
- Place the ramekin cups or loaf pan in a medium roasting pan.
- Carefully pour hot water into the roasting pan halfway up the side of the loaf pan or ramekin cups.
- Bake for 40-55 minutes or bake until the knife inserted in the middle of the custard comes out clean.
- Remove custard cups or loaf pan from the water, and let it cool, before refrigerating overnight.
- To unmold , run knife around edge of the custard, set a serving plate over the mold, invert. Custard should release easily from the dish onto the plate.
