Ingredients
Scale
- 2 cups heavy cream
- 1 cup canned pumpkin puree
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Additional granulated sugar for topping
Instructions
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and stir in pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Let the mixture cool slightly.
- In a separate bowl, whisk together egg yolks and sugar until well combined and slightly thickened.
- Gradually pour the warm pumpkin cream into the egg mixture, stirring constantly to prevent curdling.
- Pour the custard mixture through a fine sieve into ramekins to ensure smoothness.
- Place ramekins in a baking dish, add hot water halfway up the sides of the ramekins, and bake at 325°F (160°C) for 40-45 minutes until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Sprinkle a thin layer of sugar on top of each custard and caramelize with a kitchen torch or under the broiler until golden and crispy. Serve immediately.
Notes
- Use full-fat coconut milk as a dairy-free alternative for a vegan version—this may slightly affect the texture.
- For the best caramelized topping, add sugar just before serving and torch fresh to maintain crunch.
- Chill the custards thoroughly for optimal set and flavor development.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, Torching
- Cuisine: American, Fall
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 65mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
