Description
A luxurious dessert combining fall flavors in creamy custard topped with a crisp caramelized sugar crust.
Ingredients
Scale
- 2 cups heavy cream
- 2 teaspoons vanilla bean paste
- 5 egg yolks
- ⅓ cup granulated sugar, plus more for topping
- ⅔ cup pumpkin puree
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
- 3–4 small to medium pumpkins (for serving)
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C).
- Warm the Cream: In a saucepan, combine heavy cream and vanilla bean paste; heat gently until warm.
- Whisk the Yolks and Sugar: In a bowl, whisk together egg yolks, granulated sugar, and kosher salt until pale.
- Temper the Eggs: Gradually whisk in the warm cream into the egg yolk mixture.
- Incorporate Pumpkin and Spices: Add pumpkin puree and spices to the mixture, stirring until smooth.
- Prepare the Pumpkins: Hollow out small pumpkins for serving and fill with custard mixture.
- Creating a Water Bath: Add water to the baking dish around the pumpkins.
- Bake to Perfection: Bake for 45-50 minutes until set and slightly jiggly.
- Let Cool and Refrigerate: Cool in the water bath, then refrigerate for at least 4 hours.
- Finish with a Caramelized Sugar Topping: Caramelize sugar topping before serving with a kitchen torch.
Notes
For best results, caramelize the sugar topping just before serving to maintain its crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 160mg