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.
- In a bowl, whisk egg yolks with ½ cup sugar, vanilla, spices, and salt until smooth.
- Gradually mix in warm cream mixture without cooking the yolks.
- Strain through a fine-mesh sieve into a measuring cup.
- Divide custard among ramekins; place in a baking dish filled halfway with hot water.
- Bake for 30-35 minutes until set but jiggly.
- Cool at room temperature before chilling in the fridge for at least 4 hours.
- Just before serving, sprinkle sugar on top and use a torch to caramelize until golden.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 385
- Sugar: 27g
- Sodium: 70mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 244mg