New York Pumpkin Creme Caramel
|Orange peel strips||6|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Solid pack pumpkin||1 Cup (16 tbs)|
|Orange flavored liqueur||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
In 1 quart saucepan, heat orange peel, % cup sugar, and 1/4 cup water to boiling over high heat.
Cover and cook 10 minutes.
With fork, remove orange peel strips and discard.
Continue cooking sugar mixture, uncovered, until it turns amber in color, about 3 minutes longer.
Pour caramel into 9" by 5" loaf pan, swirling to coat bottom. (Hold pan with pot holders to protect hands from heat of caramel.)
In heavy 2 quart saucepan, heat evaporated milk, heavy cream, and remaining 1/2 cup sugar just to boiling over medium high heat.
Meanwhile, preheat oven to 350°F.
In large bowl, with wire whisk, mix pumpkin, eggs, orange liqueur, vanilla, cinnamon, nutmeg, and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended.
Pour pumpkin mixture through strainer into 8 cup glass measuring cup, then into caramel coated loaf pan.
Place loaf pan in roasting pan; place on oven rack.
Pour boiling water into roasting pan to come three quarters of the way up side of loaf pan.
Bake 55 minutes or until knife comes out clean when inserted 1 inch from edge of custard (center will jiggle slightly).
Carefully remove loaf pan from water.
Allow creme caramel to cool 1 hour in pan on wire rack.
Refrigerate creme caramel overnight.
To unmold, run small spatula around sides of loaf pan; invert creme caramel onto serving plate, allowing caramel syrup to drip down from pan (some caramel may remain in pan).