- 1/4 cup pumpkin puree
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon fresh nutmeg
- 1/3 cup superfine or raw sugar
Preheat oven to 300 degrees. Over medium heat, bring the cream, milk, cinnamon, and nutmeg to a boil. Remove from the heat and set aside. In a bowl whisk together the egg yolks and granulated sugar. When the cream mixture has cooled slightly (about 15 minutes), gradually incorporate it into the eggs. WORK SLOWLY TO AVOID COOKING THE EGGS WITH THE WARM CREAM MIXTURE. Once all the cream has been mixed in, whisk in the pumpkin until smooth.
Pout the mix into 4 oven-safe ramekins and arrange in a baking pan with about 1 inch of warm water. Bake 30-40 minutes until the custard is mostly set but still jiggles around edges. Remove the ramekins from the water bath and let cool to room temperature. Once cooled, cover tightly with plastic wrap and refrigerate for at least 2 hours.
When you are ready to serve, cover the custards with the superfine or raw sugar. Caramelize the sugar with a kitchen torch, or place the ramekins under the broiler for a few minutes. Broiler times will vary, so be sure to check your ramekins every 60-90 seconds so that your sugar is browned, not burned. Serves 4.