This satiny smooth baked custard is ideal for the fall months,but, I must admit to having switched over wirh Mango pulp, available from Asian markets,for a change in the warmer months. This recipe is a real winner from Better homes and Gardens. However,in the event you may wish to try the Mango version (sorry Better Homes and Garden,I know you did not have this in mind), I would omit the pumpkin spice completly and switch the orange peel to lime peel, for flavor.
2/3 cup sugar
1 15 oz can pumpkin or Mango puree
2 5 oz cans evaporated milk(1 1/3 cups)
2 teaspoons finely shredded orange peel (lime peel for Mango)
2 teaspoons vanilla
11/2 teaspoons pumpkin spice (omit for mango)
Pomegranate seeds for garnish (optional)
Preheat oven 325*F
To caramelize sugar in a heavy large skillet melt the 2/3 cup sugar over medium -high heat ,shaking skillet occasionally to heat sugar evenly. When 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 oz custard cups. Holding cups with pot holders,quickly tilt to coat cup bottoms. Place cups in two 2-quart square baking dishes.
In a large bowl,beat eggs until combined..Stir pumpkin ,evaporated milk,the half cup sugar,the orange peel,vanilla and pumpkin spice into eggs till combined. Pour into cups with caramelized sugar.place the baking dishes on oven rack.Pour boiling waterinto the baking dishes to a depth of 1 inch.
Bake for 40-45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on a wire rack. Cover and chill for 4-24 hours.
To serve loosen the edges of custards with a knife.. Invert a dessert olate over each custard,turn cup and plate over together. If desired garnish with pomegranate seeds.