lumicero/recipes-ing2inst huggingface dataset:
Title: Irish Cream Celebration Cake
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 1 eggs
- 4 irish cream
- 1/3 sour cream
- 1 butter
- 1 cream cheese
- 1 powdered sugar
- 4 irish cream
- 3 vanilla
- 1/4 light corn syrup
- 1 vanilla
- 4
- 1/2
- 1/4
- 2
- 1/3
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
2. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
3. In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
4. Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
5. Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
6. Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Title: Deliciously Moist White Cake
Ingredients:
- 5 milk
- 1 vanilla
- 2 1/4 cake flour
- 3 sugar
- 2 baking powder
- 1 baking powder
- 1 salt
- 3/4 baking soda
- 2 white vinegar
- 2 unsalted butter
- 12 margarine
- 1 boiling water
Instructions:
1. Preheat oven to 350F (175C).
2. Grease, line, grease again and flour 2 9 in by 2 in cake pans.
3. In a small bowl combine the milk and vinegar. Allow to sit for a minute, and then add the baking soda.
4. In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using).
5. In a mixing bowl, combine the dry ingredients and mix them together on low to blend.
6. Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.
7. Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated.
8. Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.
9. Pour in to the prepared pans. The batter should fill half way in each.
10. Bake for 35 minutes in the top half of the oven if possible.
11. Enjoy!
Title: Toffee Apple and Honey Trifle
Ingredients:
- 2 apples
- 6 butter
- 1/4 cinnamon
- 1 cream cheese
- 2 honey
- 14 vanilla instant pudding mix
- 1/3
- 1
Instructions:
1. Prepare the various layers of the trifle so they are all ready to assemble together.
2. Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
3. Saute the apples in the butter until soft.
4. Add the cinnamon and mix well to coat all the apple slices.
5. In the bowl of an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.
6. Toss the Skor bits into the food processor and whirl until finely chopped.
7. Now assemble the trifle in a large clear bowl with straight (ish) sides.
8. This makes a large quantity so you may have up to three layers.
9. First lay down a layer of cake cubes Then cover with the sauteed apples.
10. Then cover with a generous layer of whipped cream.
11. Then sprinkle with a layer of ground Skor bits.
12. Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.
13. Note: I actually had more cake than necessary, so I had a layer of cake and cream in the middle before starting over with another layer of cake.
Title: Caramel Brownies
Ingredients:
- 6 evaporated milk
- 14 butter
- 18 chocolate chips
- 3/4
- 6
Instructions:
1. Melt caramels and 1/3 cup evaporated milk in microwave until smooth,stirring often. Set aside.
2. Stir cake mix,butter and the rest of the milk together. (It will look like cookie dough.).
3. Press 1/2 of the dough into a 9x13 pan sprayed with cooking spray.
4. Bake 6 minutes at 350'.
5. Sprinkle chocolate chips on hot baked dough.
6. Top with melted caramel mix.
7. Cover with the rest of dough.
8. Bake 14-18 minutes longer and cool.
Title: Ooey Gooies
Ingredients:
- 3 vanilla ice cream
- 1
Instructions:
1. Set oven to 350°F.
2. Put about 2-3 tablespoons of cookie dough into a small oven-safe souffle dish and and form a 1/4 inch"shell" or"crust" in the dish.
3. Bake at 350°F until cookie dough JUST begins to cook, about 4 minutes.
4. Immediately top with one scoop of vanilla ice cream, pushing the ice cream into the cookie dough so the ice cream begins to melt.
5. Serve and eat immediately out of dish!
6. (Caution: souffle cup will still be hot, be sure to use a hot pad or cloth napkin).
Title: S'mores on a Stick
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 miniature marshmallow
- 1 graham crackers
- 11
Instructions:
1. Microwave half of condensed milk in a microwave-safe bowl at HIGH 1 1/2 minutes.
2. Stir in 1 cup chocolate morsels until smooth.
3. Stir in marshmallows.
4. Spread evenly by heaping tablespoonfuls onto 11 graham cracker halves.
5. Top with remaining graham cracker halves; place on wax paper.
6. Microwave remaining condensed milk at HIGH 1 1/2 minutes.
7. Stir in remaining 1/2 cup chocolate morsels, stirring until smooth.
8. Drizzle mixture over cookies; and sprinkle with desired toppings.
9. Let stand for 2 hours; insert a wooden craft stick in center of each cookie.
Title: Fat / Calorie Reduced Carrot Cake
Ingredients:
- 3 eggs
- 90 applesauce
- 90 butter
- 180 buttermilk
- 250 sugar
- 250 Splenda sugar substitute
- 10 baking soda
- 2 salt
- 10 cinnamon
- 2 nutmeg
- 500 all-purpose flour
- 250 crushed pineapple
- 500 carrots
- 180 flaked coconut
Instructions:
1. Preheat oven to 350 degrees.
2. Either grease a 13x9 inch pan or line the pan with parchment paper.
3. In a large bowl, mix eggs, oil, applesauce, buttermilk, Splenda and sugar, until blended.
4. Add baking soda, salt, cinnamon, nutmeg and flour to mix.
5. Once blended, add pineapple, carrots and coconut.
6. Mix well.
7. Bake for 55 minutes.
8. Glaze or frost cake if desired.
Title: Aunt Emily's Tea Cakes
Ingredients:
- 2 eggs
- 1 1/2 sugar
- 1/4 butter
- 2 water
- 2 1/2 all-purpose flour
- 1 flour
- 2 1/2 baking powder
- 1/8 nutmeg
Instructions:
1. Roll out on a lightly floured surface to 12 inches or more; cut circles with coffee pot lid dipped in flour.
2. Bake at 350°F for 10-12 minutes or until brown.
3. Yield amount I'm guessing!
Title: Maple Brown Sugar Cookies
Ingredients:
- 3/4 sugar
- 3/4 brown sugar
- 1 butter
- 1 vanilla
- 1 egg
- 2 1/2 all-purpose flour
- 1/4
Instructions:
1. In large bowl combine sugars and butter; beat until light and fluffy.
2. Add vanilla and egg; blend well.
3. Lightly spoon flour into measuring cup; level off.
4. Stir in flour until well blended.
5. Divide dough into thirds; cover with plastic wraps.
6. Heat oven to 375 degrees.
7. In medium bowl, combine cookie dough and maple extract, blend well.
8. Shape mixture into 1"; place 2" apart on ungreased cookie sheets.
9. With glass dipped in sugar, flatten to about 1/4" thickness.
10. Bake for 6-9 minutes.
11. Cook cookies 1 minute before removing from cookie sheet.
12. VARIATION: To make as cut out cookies.
13. Chill dough in refrigerator for 15 minutes to harden and then roll out on lightly floured board.
14. Roll out to 1/4" thickness and cut cookies accordingly.
15. Bake for 6 to 9 minutes.
Title: Mincemeat Cream Cheese Pastries
Ingredients:
- 1 1/2 all-purpose flour
- 1 cream cheese
- 1/2 butter
- 1 1/2 walnuts
- 1/4 egg
- 1 granulated sugar
- 1/4
Instructions:
1. About 1 hour before baking, combine flour, cream cheese, and butter and mix well.
2. Cover and chill at least 1 hour.
3. Combine mincemeat and nuts and set aside.
4. Preheat oven to 400 degrees.
5. Divide dough in half, refrigerate one half.
6. On well floured surface, thinly roll out dough into a large rectangle; cut into 3 inch squares.
7. Place level teaspoons of filling in center of square and fold dough over filling, bringing ends together and forming a triangle.
8. With a fork dipped in flour, press edges together and prick a few holes in the top.
9. Brush with beaten egg and sprinkle a little sugar on top.
10. Place on ungreased cookie sheet.
11. Repeat with remaining dough.
12. Reroll trimmings for more pastries.
13. Bake 10 to 12 minutes or until golden brown.
14. Let cool on wire racks.
Title: Tasty Canolli Cheeseball
Ingredients:
- 8 cream cheese
- 1/2 ricotta cheese
- 1/2 sugar
- 1 cinnamon
- 1 3/4 graham cracker
Instructions:
1. In a medium bowl, beat the cream cheese until smooth. Add the ricotta, powdered sugar and cinnamon and beat until combined. Stir in 1 cup of the chocolate chips.
2. Dump the mixture out onto a piece of plastic wrap. Gather the plastic wrap around the top, squishing the mixture into a ball shape. Refrigerate for at least 1 hour.
3. Place the remaining ¾ cup of chocolate chips on a plate or in a shallow dish. Open the plastic wrap and turn the cheeseball filling onto the chocolate chips. Use your hands to roll the ball to coat in the chocolate chips.
4. Serve with your choice of cookies or fruit.
Title: Strawberries and Raspberry Puree and Cream
Ingredients:
- 2 strawberries
- 1/2 confectioners' sugar
- 1 frozen raspberries
- 1 confectioners' sugar
- 2 Chambord raspberry liquor
- 4 -6
- 3 -4
Instructions:
1. FRAISES GLACEES:.
2. Wash and hull strawberries. Put them in a pretty serving bowl and stand the serving bowl in crushed ice.
3. Put the raspberries in a food processor and puree. Pour through a fine mesh strainer into another bowl and stir in the confectioner's sugar.
4. Pour the raspberry puree over the strawberries and gently toss to coat.
5. CREME CHANTILLY:.
6. Pour the cream into a chilled bowl. Add the sugar and the Chambord and beat until soft peaks form.
7. TO SERVE:.
8. Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons.
Title: Bh&g Strawberry Swirl
Ingredients:
- 1 graham cracker crumbs
- 1 sugar
- 1/4 butter
- 2 margarine
- 1 strawberries
- 1 strawberry gelatin
- 1/2 water
- 1/2 marshmallows
- 1 milk
Instructions:
1. Mix crumbs, butter and sugar. Press firmly into a 9x9x2 inch baking dish. Chill until set.
2. Sprinkle 2 tablespoons sugar over the strawberries and let stand for about 1/2 hour. Drain reserving the juice.
3. Add water to juice to make 1 cup and add to gelatin. Chill till partially set.
4. Meanwhile, combine marshmellows and milk and heat until marshmellows melt. Cool thoroughly and fold in whipped cream.
5. Add berries to gelatin, then swirl in the marshmellow mixture to marble.
6. Pour into crust and chill till set. Cut into squares.
Title: Farmhand Flax Cookies
Ingredients:
- 1 1/3 butter
- 1 1/4 sugar
- 1 1/4 brown sugar
- 2 1/3 flax seeds
- 3 eggs
- 1 1/2 vanilla
- 3 1/2 all-purpose flour
- 1 baking soda
- 3 oatmeal
Instructions:
1. Pre heat oven 350*F.
2. In bowl cream butter, sugars, and flax seed.
3. In another bowl, beat eggs and vanilla, combine with flax mixture.
4. Sift flour and soda.
5. Mix in oatmeal and combine other ingredients.
6. Form dough into 1 1/2 inch round logs.
7. Place in freezer to chill.
8. Place cookies on baking sheet about 2 inches between cookies.
9. Bake 13-15 minutes.
Title: Monkey Lovin' Mocha Mouthfulls
Ingredients:
- 4 unsalted butter
- 2 sugar
- 1/3 egg
- 1 instant espresso powder
- 1 flour
- 1 walnuts
- 1/3 walnut halves
- 1/3
- 12
Instructions:
1. Preheat oven to 350°.
2. Generously grease a 12 cup mini-muffin pan tin (the cups are about 2 inches in diameter) and set aside.
3. Melt the butter and chocolate together in the top of a double boiler, stirring until smooth, set the mixture aside to cool slightly.
4. Stir in the sugar until smooth.
5. Whisk in egg, coffee liquor, and espresso powder.
6. Gently fold in the flour and chopped walnuts.
7. Spoon the batter into the prepared cups, filling the cups about 3/4 full.
8. Place a walnut half in the center of each cup.
9. Bake until the center of one of the cakes comes out clean when pricked with a toothpick, about 20 minutes.
10. Cool in tins about 5 minutes, then transfer to wire rack.
Title: Banana Devils Food Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 flour
- 1/2 water
- 1 1/4 eggs
- 4 bananas
- 1/2
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 10" tube pan.
3. Combine cake mix, pudding mix and flour in large mixing bowl.
4. Add water, eggs, oil and blend, then beat for 2 minutes at medium speed.
5. Stir in bananas.
6. Bake for 60 to 70 minutes or until tests done.
7. Cool for 1 hour in pan.
Title: Scottish Shortbread
Ingredients:
- 250 butter
- 1/3 caster sugar
- 1/4 plain flour
- 2 1/4
Instructions:
1. Have butter at room temperature.
2. Cream butter and sugar until light and fluffy/creamy.
3. Stir insifted flours in two batches.
4. Turn on ligtly floured surface. Knead lightly until smooth.
5. Roll into ballsplace on greased trays and bake in a SLOW oven for 20-30 minutes.
Title: Choctaw Pumpkin Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 salt
- 2 baking soda
- 2 cinnamon
- 1 pumpkin
- 1 1/2 eggs
- 1 1/2 vanilla
- 4
- 1
Instructions:
1. Preheat oven to 350°.
2. In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa.
3. Add pumpkin, oil, eggs, vanilla and blend well.
4. Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes.
5. Frost with creamy chocolate frosting if you like.
Title: Strawberry Shortcake
Ingredients:
- 4 fresh strawberries
- 1 sugar
- 2 sugar
- 2 all-purpose flour
- 3 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 milk
- 1/2 vanilla extract
Instructions:
1. Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
2. In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
3. Blend in the butter.
4. Add the milk and vanilla and mix well.
5. Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
6. Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
7. Remove from the oven and cool.
8. Place one cake upside-down on a serving platter and top with half the strawberries.
9. Top with the remaining cake layer and the rest of the strawberries.
10. Serve garnished with whipped cream.
Title: Joanna's Brownies
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 1/3 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 butter
- 3 honey
- 3 vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Title: Dump Cake IIi
Ingredients:
- 1 crushed pineapple
- 1 coconut
- 1 margarine
- 1
- 3/4
Instructions:
1. Preheat oven to 350F and lightly grease a 13 x 9 pan.
2. Spread each of the ingredients evenly in oblong pan or Pyrex dish, one on top of the other, in the order listed (pineapple, coconut, cake mix, nuts and margarine).
3. Do not mix.
4. Bake 1 hour.
5. Deluxe Dump Cake: Same as before with the additional ingredient of 1 can cherry pie filling as the first ingredient.
Title: Pecan, Sea Salt & Caramel Filled DelightFulls™ Brownie
Ingredients:
- 1 all-purpose flour
- 3/4 baking soda
- 1/2 butter
- 3/4 granulated sugar
- 1 1/2 eggs
- 3 vanilla extract
- 1 pecans
- 1 1/2 coarse sea salt
- 1/2
- 1/4
Instructions:
1. PREHEAT oven to 350° F. Line 13 x 9-inch baking pan with foil. Lightly grease.
2. COMBINE flour, cocoa and baking soda in small bowl.
3. MICROWAVE butter in large, microwave-safe bowl until melted. Stir in sugar. Add eggs, one at time, beating well after each addition. Stir in vanilla extract. Gradually stir in flour mixture until combined. Fold 1 cup DelightFulls morsels into batter. Spread into prepared baking pan. Sprinkle pecans on top of batter.
4. BAKE for 25 minutes. Remove from oven and sprinkle with remaining 1/2 cup DelightFulls morsels and salt. Continue baking for 6 to 8 minutes or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
Title: Lemon Yogurt Cake
Ingredients:
- 1 3/4 caster sugar
- 2 lemons, rind of
- 2 eggs
- 1 salt
- 1 unsweetened plain yogurt
- 1 lemon juice
- 2 -3 self raising flour
- 2
Instructions:
1. Preheat oven to 180°C.
2. Beat eggs, oil, sugar and peel.
3. Add the rest of ingredients in order above. Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin, shake off excess.
4. Bake for 30 mins or test with skewer till it comes out clean.
5. This cake stays moist for a good week and freezes extremely well.
6. Serve dusted with icing sugar.
Title: Crescent Cinnamon Cherry Rolls
Ingredients:
- 1/4 brown sugar
- 1 cinnamon
- 1 butter
- 2 maraschino cherries
- 1 powdered sugar
- 3/4 milk
- 4
Instructions:
1. In a small bowl, combine brown sugar and cinnamon; set aside. Unroll the crescent dough and separate into triangles. Brush with 1 tbls. butter. Sprinkle with 1 1/2 teaspoons brown sugar mix; top with the cherries.
2. Roll up from the wide side. Place point side down on a greased baking sheet; curve ends slightly. Brush with the remaining butter; sprinkle with remaining brown sugar mix.
3. Bake at 375*F. for 12-15 minutes or until golden brown. In a small bowl, combine the powdered sugar and enough milk to achieve drizzling consistency; then drizzle over the warm rolls. Enjoy!
4. Makes 8 rolls.
Title: Cornflake Cookies
Ingredients:
- 3/4 shortening
- 1 salt
- 1 sugar
- 2 eggs
- 2 vanilla
- 1 baking powder
- 1 baking soda
- 1/2 flour
- 2 1/2 maraschino cherry
- 1 1/2
Instructions:
1. Mix all ingredients except the flour.
2. Add the flour and mix until smooth.
3. Roll into balls.
4. Dip into cornflake crumbs.
5. Top with a halved maraschino cherry.
6. Bake at 350 until brown.
Title: Butter Cookies
Ingredients:
- 2 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 milk
- 1 salt
Instructions:
1. Refrigerate the clarified butter.
2. In a mixing bowl sift together the dry ingredients. Add the solid clarified butter and mix well using your hands. Add a little warm milk if necessary.
3. Pre-heat the oven to 170°C Roll a bit of the dough into a ball between your hands and place it on a prepared baking tray. Flatten a little.
4. Bake for 10 minutes.
5. Serve with tea (or) coffee.
Title: Fruit and Whipped Cream Sandwich
Ingredients:
- 2 strawberries
- 4 -5 canned mandarin oranges
- 1/4
Instructions:
1. On one piece of white bread, spread whipped cream.
2. Layer strawberries or mandarin oranges.
3. Top with other slice of bread.
4. Enter pure bliss.
Title: Heavenly Chocolate-Raspberry Torte
Ingredients:
- 1 Roasted Almond Crunchy Granola Bars
- 1 powdered sugar
- 6 fresh raspberry
- 1 fresh mint leaves
- 2
- 1
- 2
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Lightly spray 9" round cake pan bottom and sides with cooking spray.
3. Line bottom with parchment paper and then coat bottom and sides with cooking spray.
4. Reserve 1/2 cup of the chocolate chips for glaze; place remaining chips in medium microwaveable bowl(or place in top of double boiler).
5. Stir in yogurt until chips are coated.
6. Microwave on HIGH in 1 minute increments, stirring after each, until chips are completely melted(or heat in double boiler over simmering water, stirring frquently, until melted).
7. Stir in crushed granola bars and egg whites until well blended.
8. Bake 20-30 minutes or until sides of torte has risen and torte is shiny but firm when touched. (If center rises, torte has OVERBAKED).
9. Refrigerate until chilled, about 1 hour.
10. In small microwavable bowl, microwave reserved 1/2 chocolate chips and the half & half on HIGH in 30-second increments, stirring after each, until melted.
11. Cool slightly, about 2 minutes.
12. Place wire rack upside down over rack and pan over.
13. Remove pan and parchment papaer.
14. Pour chocolate mixture over torte; spread over top and serve onto serving plate.
15. In small bowl, mix syrup and sugar in small resealable food-storage plastic seal bag, and cut tiny hole in one corner.
16. Drizzle over top of torte in spiral pattern; gently run toothpick back through spiral pattern to feather.
17. Refrigerate until glaze is set and firm to the touch, about 20 minutes.
18. Before serving, garnish tray and/or individual dessert plates with raspberries and mint.
19. Cut torte into wedges with warm, dry knife cleaning knife between cuts.
20. Store in refrigerator.
21. *To crush granola bars, unwrap and place in plastic bag, use rolling pin to crush.
Title: Pumpkin Creme Brulee
Ingredients:
- 2 half-and-half
- 1 1/2 dark rum
- 1/8 salt
- 5 canned solid-pack pumpkin
- 1 sugar
- 1/3 cornstarch
- 1 ground cinnamon
- 1/4 ground ginger
- 1/4 ground cloves
- 1/8 ground mace
- 1/8 sugar
- 3/4 water
- 3
Instructions:
1. For custard: Preheat oven to 350°F Bring cream and rum to boil in heavy, medium saucepan; remove from heat and stir in salt.
2. Whisk egg yolks, pumpkin, sugar, cornstarch and spices in large bowl to blend; gradually whisk in hot cream mixture; strain; divide mixture among six ½ cup ramekins or custard cups.
3. Place ramekins in large baking pan; pour enough hot water into pan to come halfway up sides of ramekins; bake until custards are set, about 40 minutes; remove from water and cool completely; cover custards with plastic wrap and chill overnight (can be prepared up to 2 days ahead).
4. For topping: Cook sugar and water in heavy medium saucepan over low heat, stirring, until sugar dissolves; increase heat and boil without stirring until mixture turns golden brown, swirling pan occasionally, about 10 minutes; working quickly, pour enough caramel over 1 custard to almost cover top; tilt ramekin until caramel covers custard completely; repeat with remaining caramel and custards; cool completely; refrigerate atleast 1 hour before serving.