Traditional Thanksgiving flavors, but a nice light change from pie.
No servings information available
- 1⅓ cups sugar
- 6 eggs, beaten
- 1½ cups canned pumpkin (solid pumpkin pack)
- 12oz evaporated fat free milk
- ½ cup packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- 2 teaspoon finely chopped orange zest (remove bitter white pith before chopping)
- 2 teaspoon vanilla extract
285 Calories (12% from fat) • carb. 56g • pro. 8g • fat 4g • sat. fat 1g • chol. 161mg • sod. 212mg • calc. 170mg • fiber 2g
- Preheat oven to 325° F. Have 8 six-ounce ramekins ready to use - do not grease.
- Melt the 1⅓ 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 ½ cup sugar, spices, orange zest, and vanilla into your Cuisinart 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.