Ingredients
- 1 quart heavy cream
- 2 vanilla beans (split)
- 5 ounces sugar
- 20 egg yolks (beaten)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon powdered ginger
- 1 pint pumpkin purée
- 1 pint (or as needed) sugar (for tops)
Directions
- Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
- Combine the egg yolks and remaining sugar.
- Add 1/3 of the hot liquid to the egg mixture, stir constantly.
- Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.
- Fold in the pumpkin purée.
- Fill buttered oval ramekins 7/8 full, place in a waterbath.
- Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.
- Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
- Carmelize sugar under the broiler or with a torch.
