Pumpkin Caramel Custards Pumpkin Caramel Custards

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2010




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 salt; 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.

Nutritional facts Per serving: about

  • Sodium 48 mg
  • Protein 6 g
  • Calories 335.0
  • Total fat 15 g
  • Potassium 219 mg
  • Cholesterol 193 mg
  • Saturated fat 11 g
  • Total carbohydrate 46 g


  • Iron 19.0
  • Folate 16.0
  • Calcium 4.0
  • Vitamin A 68.0
  • Vitamin C 3.0
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Baking & Desserts

Pumpkin Caramel Custards