Description
Spoon through a smooth pumpkin-infused custard, laced with cinnamon and nutmeg, then crack a crisp caramelized sugar shell to reveal a creamy, autumn-spiced center.
Ingredients
- 1 cup heavy cream
- 1 cup half-and-half
- 1/2 cup pumpkin purée
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 325°F (160°C) and arrange four 6-ounce ramekins in a baking dish.
- In a medium saucepan combine heavy cream, half-and-half, pumpkin purée, 1/3 cup granulated sugar, cinnamon, nutmeg, and salt; heat over medium until just steaming, stirring to dissolve sugar.
- In a bowl whisk egg yolks and vanilla extract until smooth, then slowly pour about half of the hot cream mixture into the yolks while whisking constantly to temper.
- Gradually whisk the tempered yolks back into the saucepan with the remaining cream mixture and cook over low heat for 1 minute without boiling.
- Strain the custard through a fine-mesh sieve into a pouring jug and divide evenly among the ramekins.
- Pour hot water into the baking dish around the ramekins, filling to halfway up their sides.
- Bake for 30 to 35 minutes until the edges are set but the centers still wobble slightly when shaken.
- Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours or up to overnight.
- Before serving sprinkle 1/2 tablespoon of granulated sugar evenly over each custard and caramelize with a kitchen torch or under a hot broiler until the sugar melts and forms a crisp top.
Notes
- Use full-fat cream and half-and-half for the creamiest texture.
- Straining the custard ensures a silky-smooth finish.
- Watch closely under the broiler to prevent the sugar from burning.
- Ramekins can be filled and chilled a day in advance for easier serving.