Name: Pumpkin Crème Caramel
Prep time: 25 s
Cook time: 65 s
Total time: 270 s
Yield: 6
Ingredients: 3/4 cup granulated sugar; 2 tablespoons water; 1/4 teaspoon fresh lemon juice; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 3/4 cup packed dark brown sugar; 1/2 cup LIBBY'S® 100% Pure Pumpkin; 2 large eggs; 1 large egg yolk; 1 teaspoon vanilla extract; 1/2 teaspoon finely grated orange peel

MAKE IT

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.