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.
Ingredients: [‘sugar’, ‘milk’, ‘pumpkin puree’, ‘eggs’, ‘vanilla extract’, ‘ground cinnamon’, ‘ground nutmeg’, ‘gingerroot’]
Quantity of 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”]
Number of Servings: 6
Steps: [‘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.’]