Serves: 8 (reg size ramekins, 16 small)
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp ground cloves
- 1/8 tsp cayenne pepper
- 8 egg yolks
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 2/3 cup coarse sugar or turbinado (raw) sugar
- Preheat the oven to 300°.
- In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, cloves and cayenne over medium heat, stirring occasionally, just until it comes to a boil.
- Immediately turn off the heat and set aside to infuse at least 15 minutes.
- In a large bowl, whisk the egg yolks with the granulated sugar.
- Whisking constantly, gradually pour in the hot cream mixture.
- Whisk in the pumpkin puree.
- Pour the mixture into ramekins and arrange in a hot water bath.
- Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “jiggle” a bit when you shake the pan; it will firm up more as it cools.
- Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
- Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve:
- Ready kitchen torch, or preheat a broiler to very hot.
- Uncover the chilled custards.
- Pour coarse sugar to fit cover top of each custard.
- Place the ramekins on a baking sheet and torch until sugar is melted and caramelized. If using oven, broil until same effect is reached (about 2 minutes).
- Let cool 1 minute before serving.