Puerto Rican Baked Pumpkin Custard

I thought I would toss in a couple of Puerto Rican pumpkin recipes just for the fun of it.  I think you will like them.

1 1/2 cups sugar

One 12 oz. can evaporated milk

One 14 oz. can sweetened condensed milk

5 large eggs

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1 tsp. pure vanilla extract

1 15 oz. can pumpkin puree

Preheat the oven to 350°. In a medium sauce pan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring until golden brown, about 5 minutes. Lower the heat and cook until copper colored, about 1 to 2 minutes. Pour into ramekins.

Using a blender, combine the remaining ingredients and pour into ramekins. Fill a roasting pan with enough water to come up halfway on the sides of the ramekins. Bake until set, about 30 to 45 minutes depending on how big your ramekin is. Transfer to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 2 hours.

Tomorrow another Puerto Rican pumpkin recipe of pumpkin and beans over Puerto Rican rice. 

Be happy and may God bless you and yours.