Pumpkin Caramel Custard Food

PUMPKIN CREME CARAMEL

Steps:

• Heat oven to 350 degrees.
• Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
• Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts.
• Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
• Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight.
• To serve, invert each cup onto a dessert plate, then seve at once.

PUMPKIN CREME CARAMEL

Steps:

• Preheat oven to 325 degree F.
• To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally.
• When the sugar starts to melt, reduce heat to low.
• Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups.
• Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
• Place cups in two 2-quart square baking dishes.
• Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl.
• Pour the pumpkin mixture over caramelized sugar in cups.
• Place the baking pans with the dishes on the oven rack.
• Pour boiling water into the baking dishes around cups to a depth of 1 inch.
• Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
• Remove cups from water.
• Cool slightly on wire rack.
• Cover and chill for 4 to 24 hours.
• To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air.
• Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.
• If desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.