Pumpkin-Maple Crème Caramel

BECKY LUIGART-STAYNER

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 13%
  • Fat: 3.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.4g
  • Carbohydrate: 42.2g
  • Fiber: 0.8g
  • Cholesterol: 114mg
  • Iron: 1.1mg
  • Sodium: 164mg
  • Calcium: 222mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. 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.
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