Pumpkin  caramel custard

Pumpkin caramel custard

Community Classics .
Edited on Jan 09, 2008

enjoy this creamy custard blended with pumpkin and caramel


1 1/2 cups sugar divided
2 cups low-fat milk
1/2 cup Libby's pumpkin
4 eggs lightly beaten
2 tsp vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg


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 dessert cups. Cool

Pre-heat oven to 350 Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices .Pour into dessert cups . Place in a baking pan; cover each with a piece of foil .Pour hot water into pan so water is halfway up the cups. Bake for 45to 50 minutes Remove from baking pan and let cool . Chill 4 to 24 hours . Run a knife around the sides , and invert into plates.

Serves 6

Not a NESTLÉ®-tested recipe.

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