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Pumpkin Créme Caramel
Traditional Thanksgiving flavors, but a nice light change from pie.
Recommended Servings
Makes x servings
1-1/3 cups sugar
6 eggs, beaten
1-1/2 cups canned pumpkin (solid pumpkin pack)
12 ounces evaporated fat free milk
1/2 cup packed light brown sugar
1 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 teaspoons finely chopped orange zest (remove bitter white pith before chopping)
2 teaspoons vanilla extract
Preheat oven to 325° F. Have 8 six-ounce ramekins ready to use - do not grease.
Melt the 1-1/3 cups sugar in a Cuisinart® MultiClad 12-inch skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into the 8 ungreased six-ounce custard cups. Holding each cup with a potholder, quickly tilt to evenly coat bottoms of cups; reserve.
Place cups in two 9-inch square baking dishes. Place the eggs, pumpkin, evaporated milk, the 1/2 cup sugar, spices, orange zest, and vanilla Cuisinart CBT-500 SmartPower Premier™ Blender jar. Cover, turn blender On. Blend for 30 seconds on Low Speed. Pour the pumpkin mixture though a strainer to remove foam. Pour over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.
Bake in the preheated 325°F oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool on wire rack. Cover and chill for 4 to 24 hours.
To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.

Servings: Makes x servings

Nutritional information per serving

285 calories (12% from fat) • carb. 56g • pro. 8g • fat 4g • sat. fat 1g • chol. 161mg • sod. 212mg • calc. 170mg • fiber 2g

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