Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pumpkin Caramel Custard
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- #46409
A decadent, creamy dessert that is perfect for special occasions. It has the classic custard flavors of eggs, milk and nutmeg with the added sweetness of caramel and pumpkin.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3/4 cup sugar, divided
2 tablespoons water
2 eggs
2 egg whites
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 3/4 cup 1% low-fat milk
1 1/2 cup mashed cooked pumpkin or canned pumpkin puree
directions
Preheat the oven to 325 degrees F.
Combine 1/2 cup of the sugar and the water in a small saucepan over medium heat. Cook, stirring frequently, until the sugar melts then let the mixture cook for 10 minutes or it has formed a golden syrup. Pour the caramel mixture into the bottoms of 6-ounce custard cups, turning the cups as needed to coat the bottoms. Set the custard cups aside.
Combine the remaining 1/4 cup sugar, eggs, egg whites, vanilla, nutmeg, and milk in a mixing bowl. Beat on medium speed with an electric mixer until the mixture is smooth and the sugar has dissolved.
Add the pumpkin and beat on low speed for 2 minutes or until incorporated.
Divide the pumpkin mixture between the custard cups. Place the cups in a large roasting or baking pan. Add enough hot water to come up 2/3rds the way up the custard cups (or 1-inch). You do not want to add so much water that it can get into the custard cups.
Place the pan in the oven and bake at 325 degrees F for 1 hour or until a knife inserted in the center of the custards comes out clean.
Carefully remove the custard cups from the water and let cool on a wire rack. Cover the cups with plastic wrap and place in the refrigerator for 2 hours or until chilled.
When ready to serve the custard, run a sharp knife around the edge of each cup to loosen the custard. Invert the cups onto individual dessert plates and gently tap to release the custards onto the plates. Let any caramel in the bottom of the cups drizzle over the custards.
Serve the pumpkin caramel custard immediately.
nutrition data
179 calories, 3 grams fat, 34 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 28, 2015
Really good lower fat version of pumpkin flan. Easy to make. will make this again! I would like to state that stirring the star water until Carmelized is not correct. I ruined a batch by stirring- this only crystallizes the sugar . Only stir the water into the sugar and then let it bubble until you get the amber color. You will need to watch carefully and turn the burner down And then off.
I think you misread the instructions. It says to stir just until the sugar melts, then let it cook until it forms a golden syrup.