Pumpkin Caramel Custard - cooking recipe

Ingredients

1 1/2 cups sugar, divided
2 cups milk
1/2 cup pumpkin puree (1/2-1/3 lb. raw)
4 eggs, lightly beaten
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground gingerroot

Preparation

Preheat oven to 350\u00b0F.
In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
Pour into dessert cups and place in a baking pan, cover each with foil.
Pour hot water into the pan so water is halfway up the cups.
Bake for 45-50 minutes.
Remove from the baking pan and let cool.
Chill 2 to 24 hours.
Run a knife around the sides; invert onto plates.