This is my last pumpkin recipe post for 2010, and I saved the best for last! This is a dessert even non-pumpkin-pie fans will enjoy.
Now, this isn’t just any crème caramel. This is Pumpkin Crème Caramel, infused with fresh orange, that’s good enough to be served in the finest restaurants. Pumpkin Crème Caramel that you don’t have to feel guilty eating. Isn’t that something to be thankful for?
So, what’s the catch? There isn’t one! I am just using 2% evaporated milk in place of heavy cream. By doing this I’m saving you over 20 grams of fat and 160 calories per serving. That’s right, per serving! This little gem has just 290 calories and 3.5 grams of fat.
Ingredients you will need:
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1/4 teaspoon fresh lemon juice
- 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk (regular Evaporated Milk works great too!)
- 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
Place six 6-ounce ramekins in a 13 x 9-inch baking pan.
Place granulated sugar, water and lemon juice in medium saucepan; bring to gentle boil over medium-high heat (above). Note: lemon juice helps the sugar from crystallizing. If you leave it out, just be sure to wipe down the sides of pan with a wet pastry brush.
Continue to cook for 5-6 minutes or until syrup turns from clear to golden, swirling pan gently (above).
Continue to cook for another 2 minutes or until honey-caramel in color. Immediately pour caramel evenly into each ramekin (above). Cool for about 15 minutes or until caramel has hardened.
Place evaporated milk and brown sugar in medium saucepan (above); bring to a gentle boil over medium heat. Cook, stirring frequently, until sugar is dissolved.
Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well combined (above). Slowly whisk hot evaporated milk mixture into egg mixture.
Strain the custard into a glass measuring cup – this will guarantee a velvety-smooth texture (above). Pour mixture into prepared ramekins.
Add enough hot (not boiling) water to the baking pan to reach halfway up the ramekins. Note: A bain-marie – fancy word for water bath – is necessary here since it insulates the custard cups. If they aren’t insulated, the eggs can reach syneresis, the point at which the liquid separates from the solids.
Bake at 325° F. for 55 minutes or until custard is just set (centers should be slightly wobbly – residual heat will cook the center as it cools). Using tongs with a silicone tip, transfer ramekins to a wire rack. If you don’t have tongs with silicone tips, just wrap a rubber band around the ends of metal tongs to help grasp the cups. Cool for about 30 minutes, then cover with plastic wrap and refrigerate for 3 hours.
To serve, run knife around inside perimeter of ramekins; invert onto plates. For the holidays, I like to garnish with fresh pomegranate seeds. Bon Appétit!