Pumpkin Cheesecake Creme Caramel Recipe

Ingredients

• water
• 1 orange
• 1 1/4 cups sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup canned pumpkin (not pumpkin-pie mix)
• 6 large eggs
• 1 (12 ounce) can evaporated milk
• 1/2 cup heavy cream (or whipping cream)
• 1/4 cup orange-flavor liqueur such as Grand Marnier or 1/4 cup triple sec
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• salt

Instructions

1. Preheat the oven to 350°F. Fill a kettle or a covered 4-quart saucepan with water and heat it to boiling over high heat.
2. Using a vegetable peeler, remove 6 strips of peel from the orange, about 3 inches by 1 inch each. Carefully trim off as much of the white pith as possible from the peel.
3. In a 1-quart saucepan, heat the orange peel, 3/4 cup of sugar, and 1/4 cup of water over medium heat until it boils; cover and cook for 5 minutes. Remove the cover and continue cooking for another 1 to 2 minutes until the sugar mixture turns amber in color.
4. Pour the hot caramel into a 9 by 5 metal loaf pan, then use a fork to remove and discard the orange peel while being cautious of the hot caramel. Set the pan aside to cool slightly.
5. In a large mixing bowl, beat 1 (8 ounce) package of softened cream cheese with the remaining 1/2 cup of sugar on medium speed for about 2 minutes, scraping down the bowl with a rubber spatula as needed. Beat in 1 cup of canned pumpkin, followed by the 6 large eggs, one at a time.
6. Reduce the mixer speed to low and blend in 1 (12 ounce) can of evaporated milk, 1/2 cup of heavy cream, 1/4 cup of liqueur, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1 pinch of nutmeg, and a dash of salt until everything is just well mixed.
7. Pour the pumpkin mixture through a medium-mesh sieve over the caramel in the loaf pan, pressing the mixture through the sieve with a rubber spatula for a silky texture.
8. Place the loaf pan into a 13 by 9 inch baking pan and carefully pour boiling water into the baking pan until it comes three-quarters of the way up the sides of the loaf pan.
9. Bake for 1 hour and 10 to 15 minutes, or until a knife inserted 1 inch from the edge of the custard comes out clean while the center may still jiggle a bit.
10. Remove the loaf pan from the baking pan and let it cool on a wire rack for about 1 hour. Cover and refrigerate the crème caramel for at least 8 hours or overnight to set.
11. To unmold the dessert, run a small metal spatula or knife around the sides of the loaf pan, then invert the crème caramel onto a serving plate. Allow the loaf pan to remain in place for several minutes so the caramel syrup can drizzle down onto the dessert.