2/3 c sugar
1/4 c water
3/4 c canned solid pack pumpkin
1/4 c sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1 c low-fat milk
A delicious and creamy Mexican dessert - crème brulée meets pumpkin pie.
This is a "planned ahead" recipe - it needs to chill overnight prior to serving.
About ramekins: Ramekins are small oven-safe baking dishes. Also known as custard cups, they're flat on the bottom and generally have straight sides.
Position rack in center of oven, preheat to 325°F.
In a heavy saucepan, stir together 2/3 c sugar and 1/4 c water over medium heat, stirring until sugar dissolves. Boil until mixture turns amber. Brush sugar crystals from the sides of the pan with a wet brush, 7 minutes.
Divide the amber syrup among six 1/2-cup ramekins to cover the bottoms and sides with the caramel. Set aside to cool.
Whisk together pumpkin, eggs, sugar, vanilla, cinnamon, and allspice in a large bowl to blend. Whisk in the milk.
Divide the pumpkin-egg mixture between the ramekins. Set the ramekins in a larger baking dish (a 9x13 rectangular baking pan should do). Add water to the 9x13 baking pan so that the ramekins are sitting in water halfway up their sides.
Bake at 325°F until set, about 55 minutes. Let cool to room temperature - then refrigerate 8 hours or overnight.
This will hold up to 48 hours.
When ready to serve, upend the ramekins onto individual plates. Share and enjoy.
(If you're nervous about turning them out and having them look pretty, just serve them in the ramekins. They'll be just as delicious, even if they're not as ooooooh.)
Submitted by Gretchen Grant Contributed on: and modified on Saturday May 5th, 2007