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1
Preheat oven to 325 degree F.
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2
To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally.
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3
When the sugar starts to melt, reduce heat to low.
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4
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.
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5
Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
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6
Place cups in two 2-quart square baking dishes.
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7
Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl.
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8
Pour the pumpkin mixture over caramelized sugar in cups.
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9
Place the baking pans with the dishes on the oven rack.
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10
Pour boiling water into the baking dishes around cups to a depth of 1 inch.
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11
Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
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12
Remove cups from water.
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13
Cool slightly on wire rack.
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14
Cover and chill for 4 to 24 hours.
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15
To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air.
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16
Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.
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17
If desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.
