Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Place six 4‑oz ramekins into a baking dish.
- In a medium saucepan, combine heavy cream, milk, pumpkin puree, cinnamon, and nutmeg. Warm over medium heat until just about to simmer, then remove from heat.
- In a mixing bowl, whisk together egg yolks, 1/3 cup sugar, vanilla, and a pinch of salt until smooth and pale.
- Temper the eggs by slowly whisking in half of the warm cream mixture. Then add the rest and stir until combined.
- Pour the custard mixture evenly into the ramekins. Place baking dish in the oven and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until custards are set but still slightly jiggly in the center.
- Remove from water bath and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize until golden and crisp. Alternatively, broil for 1–2 minutes, watching closely.
Notes
Use plain pumpkin puree, not pie filling. Chill custards thoroughly before torching. Torch creates the crispiest top, but broiling works too. Sprinkle sugar lightly to avoid a soggy crust.