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Ingredients
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- 2 cups heavy cream
- 1 cup canned pumpkin puree
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Extra granulated sugar, for topping
Instructions
- Whisk together heavy cream, pumpkin puree, cinnamon, nutmeg, and salt in a saucepan and heat until hot, avoiding a boil.
- Whisk egg yolks and granulated sugar in a separate bowl until pale and thick.
- Slowly pour the hot cream mixture into the yolk mixture, whisking continuously to combine.
- Pour the mixture into ramekins and place them in a baking dish filled with hot water halfway up the sides.
- Bake at 325°F (163°C) for 30-40 minutes until edges are set and centers are slightly jiggly.
- Chill the ramekins for at least 2 hours in the refrigerator.
- Sprinkle granulated sugar over the custards and caramelize using a kitchen torch or under a broiler.
Notes
Ensure the cream mixture is hot before combining it with the yolks for a smooth texture.
A kitchen torch is best for caramelizing the sugar; if using a broiler, monitor closely to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 25
- Sodium: 120
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 175