LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
Step 1
Preheat oven to 325° F. Place six 6-ounce ramekins in 13 x 9-inch baking pan.
Step 2
Place granulated sugar, water and lemon juice in medium saucepan; bring to gentle boil over medium-high heat. Continue to cook for 6 minutes or until syrup turns from clear to golden, swirling pan gently. Continue to cook for another 2 minutes or until honey-caramel in color. Immediately pour caramel evenly into each ramekin. Cool for about 15 minutes or until caramel has hardened.
Step 3
Place evaporated milk and brown sugar in medium saucepan; bring to a gentle boil over medium heat. Cook, stirring frequently, until sugar is dissolved.
Step 4
Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well combined. Slowly whisk hot evaporated milk mixture into egg mixture. Strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).
Step 5
Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
Step 6
Bake for 55 minutes or until custard is just set (centers should be slightly wobbly). Transfer ramekins to a wire rack; cool until cool enough to cover and refrigerate. Refrigerate for 3 hours or until completely cold. To serve, run knife around inside perimeter of ramekins; invert onto plates.