Crème caramel with pumpkin overtones is an outstanding dessert for serving after a heavy meal.
1 cup sugar
¼ cup water
¾ cup sugar
1 cup cooked pumpkin, canned or fresh
2 egg yolks
1 cup whipping cream
½ cup milk
½ tsp. salt
2 tsp. vanilla
2 tsp. cinnamon
Preheat oven to 375 F. Place 1 cup sugar and water in a small, heavy-bottomed pan on high heat. Stir occasionally until sugar melts. Continue to cook until sugar turns a golden caramel, about 6 to 8 minutes, shaking the pan. Pour immediately into a soufflé dish and rotate and tilt the dish so as to coat the bottom and sides with the caramel. It will set quite quickly. Put aside.
Place all other ingredients into a food processor and process for about 30 seconds to 1 minute or until they are well blended. Pour into caramel-lined dish. Place the dish in a roasting pan and fill with boiling water three-quarters of the way up.
Bake 1¼ hours to 1½ hours or until tester comes out clean. Cool in dish, then turn out onto a plate with sides to contain the caramel.