Ingredients
Scale
- 1 ½ cups heavy cream
- ½ cup pumpkin purée
- ¾ cup granulated sugar, divided
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of nutmeg
- Pinch of salt
- Additional sugar for caramelizing
Instructions
- Heat heavy cream and pumpkin purée in a saucepan over medium heat until just simmering, then remove from heat.
- Whisk egg yolks with ¼ cup of sugar until well combined and slightly thickened.
- Gradually pour the warm pumpkin cream into the egg mixture, stirring constantly.
- Stir in vanilla, cinnamon, ginger, nutmeg, and salt.
- Pour custard into ramekins and place in a baking dish filled with hot water for a water bath.
- Bake at 325°F (160°C) for 40-45 minutes until set but slightly jiggly.
- Cool to room temperature, then chill for at least 2 hours or overnight.
- Sprinkle sugar over each custard and caramelize with a kitchen torch or broiler until golden and crisp.
Notes
- Use high-quality pumpkin purée for the best flavor.
- Ensure the water bath remains hot during baking for even cooking.
- If desired, re-crystallize the sugar topping briefly with a torch before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, Torch caramelizing
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280 Kcal
- Sugar: 20g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg