Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 pinch ginger
- 8 egg yolks
- 1 cup granulated sugar + extra for sprinkling
- 1/2 cup canned pumpkin puree
Preparation:
Preheat the oven to 300° F.In a medium pot, heat the cream, milk, cinnamon, nutmeg, and ginger over medium heat, stirring occasionally, just until it just begins to bubble. Turn off the heat and set the pot aside to steep for 15 minutes.
In a large bowl, whisk the egg yolks with the granulated sugar. Whisking continuously, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 8 6-ounce ramekins (custard cups). Place ramekins in a baking pan and fill pan with hot water about half way up the sides of the ramekins.
Bake in oven until custard is almost set (about 35 to 40 minutes). The custard should be mostly firm but still jiggle a bit in the center. Remove from the water bath and let cool for a few minutes. Place ramekins in fridge and cool overnight.
When ready to serve, sprinkle 1-2 teaspoons of sugar over the top of each custard. Place ramekins on cookie sheet and under a preheated broiler to caramelize the sugar (about 3 minutes). Watch carefully to avoid burning the sugar. Alternatively, use a handheld propane or butane torch to caramelize the sugar.
