Pumpkin Caramel Custards

In heavy-bottomed saucepan, melt sugar with 1/3 cup (75 mL) cold water over medium heat, swirling pan but not stirring, until most of the sugar is golden brown. Bring to boil and boil until deep amber, about 7 minutes.

Pour caramel into eight 6-oz (175 mL) custard cups or ramekins, swirling cups to coat bottoms and sides. Place in large roasting pan lined with kitchen towel.

Custard: In saucepan, cook pumpkin purée over medium-high heat, stirring constantly, until no liquid remains, 3 to 4 minutes. Whisk in coconut milk; heat just until simmering. Remove from heat and set aside.

In large bowl, beat together sugar, eggs, egg yolks, ginger, cardamom, nutmeg and sa< gradually stir in pumpkin mixture. Strain through fine sieve. Pour into caramel-lined cups. Pour enough boiling water into roasting pan to come halfway up sides of cups.

Bake in 325°F (160°C) oven until set around edge but still slightly jiggly in centre, 40 to 45 minutes. Remove cups from pan; let stand on rack until room temperature. Run knife around edge of each custard; invert onto plate.

Additional information : Perfect Puree
When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o'-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.

Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and puree in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.

2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) puree.

2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) puree.

Source : Canadian Living Magazine: October 2010