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Pumpkin Caramel Custard  (Not yet rated)

A pumpkin based custard with a caramel topping.

Cal: 299 Fat: 5g Carbs: 57g Protein: 7g Fiber: 0g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 2 cups milk ; low fat
  • 1 1/2 cups sugar ; divided
  • 1/2 cup pumpkin ; pureed
  • 4 egg(s) ; lightly beaten
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/4 tablespoon ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup water
  • In My Kitchen

  • You will also need: saucepan


    1. Combine the water and sugar in a heavy saucepan. Cook over medium heat.
    2. After the sugar has dissolved, cook until it is a deep caramel color, swirling the pan. Divide the caramel among 6 dessert cups, and allow to cool.
    3. Preheat an oven to 350F (175C).
    4. Combine the spices, the remaining sugar, the eggs, vanilla and milk in a bowl.
    5. Pour into the dessert cups. Place cups in a baking pan, and cover each with foil. Bake for 40 to 50 minutes.
    6. Remove from pan and allow to cool. Chill for 4 to 24 hours. When ready to serve, run a knife around the edges and invert onto serving plates.

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