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Makes 6 Servings
In a 1-quart saucepan, heat orange peel, 3/4 cup sugar, and water
to boiling over high heat; cover and cook 10 minutes. With fork,
remove orange peel and discard. Continue cooking sugar mixture about
3 minutes longer, until amber in color. Pour caramel into a 9" by
5" loaf pan, swirling to coat bottom. (Hold the pan with potholders
to protect hands from the heat of the caramel.) Set pan aside.
In a heavy 2-quart saucepan, heat evaporated milk, cream, and remaining
1/2 cup sugar just to boiling over medium-high heat.
Meanwhile, preheat oven to 350° F. In a large bowl, with a
wire whisk, mix pumpkin, eggs, liqueur, vanilla, cinnamon, nutmeg
and salt until combined. Gradually whisk hot milk mixture into pumpkin
mixture until combined. Pour pumpkin mixture trough medium-mesh
sieve into prepared loaf pan. Place loaf pan in a 13' x 9" roasting
pan; place in oven. Carefully pour boiling water into roasting pan
to come 3/4 of the way up the side of the loaf pan. Bake 55 minutes,
or until knife inserted 1 inch from the edge of the custard comes
out clean (center will jiggle slightly).
Remove loaf pan from roasting pan to cool on wire rack for 1 hour.
Cover and refrigerate crème caramel overnight.
Each serving about 245 Calories; 6 G protein; 28 G Carbohydrate;
12 G Total Fat (7 G Saturated); 0.5 G Fiber; 143 Mg. Cholesterol;
85 Mg Sodium.
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