Ingredients for Pumpkin Caramel Custard
- 1 1/2 cups granulated sugar
- 1 (12 ounce) can evaporated milk
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup water
- 1/4 teaspoon ground cloves
- pinch of salt
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How to Make Pumpkin Caramel Custard
- Preheat oven to 350°F (175°C).
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar and ½ cup water over medium heat.
- Cook, swirling occasionally, until the sugar dissolves and turns into a deep amber caramel. Be careful not to burn it!
- Quickly and carefully pour about 1 tablespoon of caramel into the bottom of each of 6 ramekins or oven-safe dessert cups.
- Let the caramel cool slightly while you prepare the custard.
- In a large bowl, whisk together: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, ½ cup granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and a pinch of salt.
- Pour the custard mixture evenly over the caramel in the ramekins.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Cover the baking pan tightly with aluminum foil.
- Bake for 45-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the baking pan and let them cool completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the custards to fully chill and set.
- To serve, run a thin knife around the edges of each custard and invert onto individual plates.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
203g
Fat
14g
Carbs
18g
