Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar plus extra for topping
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups heavy cream
Instructions
- Preheat the oven to 325°F.
- In a large bowl, whisk together egg yolks and sugar until smooth. Stir in pumpkin purée, vanilla extract, cinnamon, and nutmeg.
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Gradually add the hot cream to the egg mixture, stirring constantly to prevent the eggs from scrambling.
- Pour the mixture into ramekins. Place ramekins in a baking dish, and fill the dish with hot water halfway up the sides of the ramekins. Bake for 50-60 minutes until the edges are set but the center is still slightly jiggly.
- Remove from oven, cool to room temperature, and then refrigerate for at least 4 hours.
- Sprinkle a thin layer of sugar over each custard. Use a torch to melt the sugar until it forms a crispy top.
