Pumpkin Cream Caramel

For the caramel:
1 c. sugar
1/2 c. water
For the custard:
6 egg yolks
1/2 c. sugar
1/2 c. evaporated milk
2 c. heavy cream
3/4 c. pumpkin puree
1 t. vanilla extract
1 T. Grand Marnier
1 t. cognac
1/8 t. cinnamon
1 T. molasses
Pinch salt

Preheat the oven to 325 degrees. Lightly butter eight 6-oz. ovenproof
ramekins.

For the caramel: Over medium-high heat, heat 1 c. sugar and 1/2 c.
water, stirring occasionally with a long-handled wooden spoon, until
bubbly and golden brown, 10-12 minutes. Being careful not to burn
yourself, quickly pour caramel into the ramekins, dividing it evenly.

For the custard: Place the egg yolks in a bowl large enough to contain
all the custard ingredients. Set aside.

In a saucepan, blend the remaining 1/2 c. sugar, evaporated milk, cream,
pumpkin, vanilla, Grand Marnier, cognac, cinnamon, molasses and salt.
Heat over medium heat until mixture is just warmed and the sugar is
dissolved, 3-4 minutes. Cool for 5 minutes. Whisk this mixture into the
reserved egg yolks. Pour the mixture into the ramekins. Put the ramekins
into a large baking pan and fill the pan with water three-quarters up
the sides of the ramekins. Bake for 75 minutes.

Remove ramekins from water bath and cool for several hours in the
refrigerator.

To serve: Run a knife around the edge of each ramekin and invert onto a
plate. Makes 8 servings