Description
A delicious pumpkin custard dessert, perfect for fall.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup canned pumpkin puree
- 6 large egg yolks
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Sugar for caramelizing
Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan, heat heavy cream and pumpkin puree until simmering. Remove from heat.
- Whisk together egg yolks, ½ cup sugar, vanilla extract, and spices until smooth.
- Gradually blend in the warm pumpkin mixture, then strain through a fine-mesh sieve into measuring cups.
- Divide custard among ramekins; place in a baking dish filled halfway with hot water.
- Bake for 30-35 minutes until set but slightly jiggly.
- Cool to room temperature, refrigerate for at least 4 hours.
- Before serving, sprinkle sugar on top and caramelize with a kitchen torch.
Notes
- Ensure custard is slightly jiggly in the center to avoid overbaking.
- Chill for at least 4 hours for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg