Pumpkin Crème Caramel
1 Cup Sugar
½ Cup Water
8 Egg Yolks
2 Cups Heavy Cream
½ Cup Sugar
¾ cup Pumpkin
3 Tablespoons Vanilla Extract
½ teaspoon nutmeg
1 teaspoon cinnamon
FOR THE CARAMEL: In a medium nonreactive saucepan stir sugar over medium-high heat. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning, about 4 minutes. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture's surface turn honey-caramel in color, 2-3 minutes longer. Slowly drizzle water into sugar. It will look weird but continue to stir until smooth. If any lumps remain, simply pour through strainer. Remove pan immediately from heat and, working quickly but carefully (the caramel is above 300 degrees and will burn you if it touches your skin), pour a portion of the caramel into each of 8 ungreased 8-ounce ovenproof ramekins. Allow caramel to cool, about 15 minutes. (Can be covered with plastic wrap and refrigerated for up to 2 days; return to room temperature before adding custard.)
FOR THE CUSTARD: Adjust oven rack to center position and heat oven to 300 degrees. Combine all ingredients in a mixing bowl and stir well.
Divide custard mixture among ramekins; place filled ramekins in baking pan (making sure they do not touch) and set pan on oven rack. Fill pan with water to reach halfway up ramekins; cover entire pan aluminum foil. Bake until a paring knife inserted halfway between center and edge of the custards comes out clean, 1-1/2 to 2 hours. Transfer custards to wire rack; cool to room temperature (Can be covered with plastic wrap and refrigerated up to 2 days.)
To unmold, slide a paring knife around entire mold perimeter, pressing knife against the side of the dish. Hold serving plate over top of ramekin and invert; set plate on work surface and shake ramekin gently to release custard. Serve immediately with whipped cream.
center of custard registers 175 degrees.