25 Days of Christmas Recipes - Pumpkin Creme Caramel

I put in a special request this year for Christmas - custard cups/ramekins!  I honestly don't know why I don't have a single one in my kitchen cupboards.  I love creme brulee.  And once again, trying to find a recipe to use all the pumpkin I buy on clearance, here's a cross between pumpkin and creme custard.  I hope Santa is good to me this year!  :)

Pumpkin Creme Caramel

Ingredients:
1-1/3 cups sugar

6 eggs, beaten
1-1/2 cups canned pumpkin
2 cans (5 oz. each) evaporated milk
1/2 cup sugar
2 tsp. pumpkin pie spice
2 tsp. finely shredded orange peel
2 tsp. vanilla
Pomegranate seeds (optional)

Directions:
1. Preheat oven to 325 degree F.

2. To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
3. Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.
4. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.
5. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard. If desired, garnish with pomegranate seeds.

Makes 8 servings.