Description
A classic dessert with cozy fall flavors, combining creamy pumpkin custard with an elegant brûlée topping.
Ingredients
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g) plus more for topping
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
- 3-4 small-medium pumpkins (about 5 ½ inches wide and 3 inches tall, washed, tops cut off, hollowed out)
Instructions
- In a saucepan, combine heavy cream, vanilla bean paste, cinnamon, ginger, nutmeg, cloves, and salt. Heat over medium heat until it starts to steam, then remove from heat.
- In a mixing bowl, whisk together egg yolks and sugar until light and fluffy. Slowly whisk in the warm cream mixture until well combined. Stir in the pumpkin puree.
- Pour the custard into the hollowed-out pumpkins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the pumpkins.
- Bake at 325°F (163°C) for about 45 minutes or until the custard is set.
- After cooling the baked pumpkins, sprinkle a layer of granulated sugar on top of the custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp layer.
Notes
Serve warm or gently chilled in the hollowed pumpkins for a charming presentation. Store any leftovers without the caramelized sugar top to prevent sogginess.