Chyrel's Recipes From Friends

Pumpkin-Maple Crème Caramel
Posted by: Jerseygirl  Tue, 29 Jun 2004, at 6:45 a.m.
Source: Cooking Light

Freshly grated nutmeg gives this crème caramel its distinctive spiciness. Regular ground nutmeg can be substituted, but this flavor won't be as intense.

1/2 cup granulated sugar
1/4 cup water
Cooking spray
1/3 cup packed dark brown sugar
2 tablespoons maple syrup
3 large eggs
1/2 cup canned pumpkin
1/2 cup 2% reduced-fat milk
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 (12-ounce) can evaporated skim milk
Freshly grated nutmeg (optional)

Preheat oven to 325°.
Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.

Beat brown sugar, syrup, and eggs in a medium bowl with a whisk. Add pumpkin and next 5 ingredients (pumpkin through evaporated milk), stirring until well-blended. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with freshly grated nutmeg, if desired.

Yield: 6 servings

CALORIES 230 (13% from fat); FAT 3.3g (sat 1.2g, mono 1.2g, poly 0.4g); PROTEIN 8.4g; CARB 42.2g; FIBER 0.8g; CHOL 114mg; IRON 1.1mg; SODIUM 164mg; CALC 222mg;

Back          Home
Recipes From Friends
© 2004

Graphics By Irene's Corner