Pumpkin Caramel Custard

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.

3. 3

   Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.

4. 4

   Quickly divide the caramel among 6 ramekins or dessert cups. Cool.

5. 5

   Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.

6. 6

   Pour into dessert cups and place in a baking pan, cover each with foil.

7. 7

   Pour hot water into the pan so water is halfway up the cups.

8. 8

   Bake for 45-50 minutes.

9. 9

   Remove from the baking pan and let cool.

10. 10

    Chill 2 to 24 hours.

11. 11

    Run a knife around the sides; invert onto plates.

No additional tips available.