Ingredients
3 cups heavy whipping cream
½ cup granulated sugar
5 egg yolks
1 can (15oz. pure pumpkin)
1T vanilla bean paste or vanilla extract
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ cup granulated sugar (for topping)
1. Pre-heat the oven to 325° F. Place oven rack in center of the oven.
2. Place ten ¾ cup ramekins in a large ceramic or metal roasting pan. (you may need 2 pans)
3. In a medium saucepan over medium heat, add the cream, and sugar. Let the sugar dissolve; heat the mixture until its come to a simmer.
4. Bring a teakettle or a saucepan full of water to a boil and set aside.
5. In a medium bowl, whisk the egg yolks, pumpkin, vanilla and spices until blended. Slowly add the hot cream mixture and whisk until well blended.
6. Pour the mixture into each ramekin to about ¾ full. Place the roasting pan holding the ramekins onto the oven rack, and then fill the pan with enough hot water to come halfway up the sides of the ramekins, being careful not to get any water into the custard. Bake the custard until the center is almost set, about 30-35 minutes.
7. Remove ramekins from the pan, place on a cooling tray, and cool for 30 minutes. Place into refrigerator and chill at least 4 hours.
8. When ready to serve, sprinkle 1-2 teaspoon of sugar onto the top of the custard in each ramekin. Using a blowtorch or the broiler, melt the sugar until bubbly and light brown, but be careful not to burn the sugar. Serve!
TIPS & TRICKS
• Pour the pumpkin mixture back into the measuring cup for easy filling of the ramekins.
• If you use ½ cup ramekins and the recipe yield 12 serving.
• You can make the custard 3 days is advance.
• Freeze the egg whites for another use.
• Place the pan with the filled ramekins in the over before filling the pan with hot water.
• Use a kitchen towel to careful grab the cooked custard and remove them from the water.