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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you don't have a brulee butane torch you can put the ramekins an inch under the broiler for 20 seconds. The torch makes it way easier, though! Also, don't substitute pumpkin pie filling for the pumpkin. Then you don't have anything to do with the pumpkin pie spice that you buy every year and use twice. :) You also need boiling water for this. A kettle or coffee maker is helpful. Time does not include chilling time. Ingredients:
1 cup heavy whipping cream |
1 cup whole milk |
1 cup canned pumpkin |
1 1/2 teaspoons pumpkin pie spice |
2 teaspoons vanilla extract |
5 large egg yolks |
1/2 cup superfine sugar, plus 6 tbsp extra for topping |
1 pinch salt |
Directions:
1. Whisk cream, milk, pumpkin and spice in a medium saucepan until just blended. Heat until simmering. Remove from heat and stir in vanilla.
2. Heat oven to 325. Arrange 6 shallow 1/2 cup ramekins in large baking pan.
3. Put egg yolks, 1/2 cup sugar and the salt in a bowl; whisk to blend. Stir into cream mixture; fill dishes in baking pan. Place in over and add enough boiling water to pan to come halfway up sides of the dishes.
4. Bake 35 minutes or until edges of custard are set - the centers should be slightly softer. Remove pan from oven and lift dishes to a wire rack to cool completely. Remember they (and the water) are HOT. When cooled, cover with plastic wrap and chill at least 4 hours until cold.
5. Blot tops of custards dry with paper towel. Sprinkle 1 Tbsp of sugar evenly over each custard. Then, using a torch, heat sugar until melted and caramelized. Let stand a few minutes for sugar to harden.
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