>
> PUMPKIN MAPLE CREME CARAMEL
> 1/2 c. sugar
> 1/4 c. water
> cooking spray
> 1/3 c. packed dark brown sugar
> 2 tablespoons maple syrup (the real thing)
> 3 large eggs
> 1/2 c. canned pumpkin
> 1/2 c. 2% milk
> 1/4 teaspoon ground nutmeg
> 1/2 teaspoon vanilla
> 1/8 teaspoon salt
> 1 (12 oz.) can evaporated skim milk
> freshly grated nutmeg (optional)
> Preheat oven to 325 degrees. Combine sugar and water in small saucepan
> over
> medium heat. Cook until sugar dissolves, stirring frequently. Continue
> cooking until golden (about 4 minutes). Immediately pour into 6 (6 oz)
> ramekins or custard cups coated with cooking spray, tilting each cup
> quickly
> until caramelized sugar coats bottom of cup. Set aside.
> Beat brown sugar, syrup and eggs with a whisk. Add pumpkin and next 5
> ingredients (through evaporated milk), stirring until well-blended. Divide
>
> mixture evenly among prepared custard cups. Place cups in a 13 x 9" baking
>
> pan. Add hot water to pan to a depth of 1". Bake at 325 degrees 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.
> Loosen edges of custards with a knife or rubber spatula. Invert onto
> plates.
> Garnish with freshly grated nutmeg, if desired.
> Yield: 6 servings.
> Calories: 230 (13% from fat), fat 3.3 grams (sat 1.2 grams), protein 8.4
> grams,  carb 42.2 grams, chol 114 mg., calc 222 mg.
>
> That's the recipe almost verbatim from Cooking Light (December 1998). I
> substituted reconsistuted powdered milk for the 2% and regular evaporated
> milk for the skim evaporated milk. I also used about 1/2 teaspoon of
> pumpkin
> pie spice in place of the nutmeg.
>