Comfort dessert at its best. Rich and creamy and EASY to make.
3 cups 35% cream
1 cup pumpkin puree
1/4 teaspoon of cinnamon
8 large egg yolks
1/4 cup sugar plus 2 Tbsp.
1 tsp vanilla
* Click on ingredient to choose one
In large bowl mix egg yolks and 1/4 cup of sugar; beat until light and fluffy set aside.
In a medium size sauce pan over medium heat combine cream, pumpkin, cinnamon and vanilla and bring mixture up to a boil.
Slowly add cream mixture into the egg mixture, and mix well.
Pre-heat oven to 325F. Pour pumpkin mixture into ramekins, place ramekins in a deep baking dish pouring hot water in the pan until it comes 3/4 the way up the ramekins. Cover with foil and bake for 25 minutes or until mixture is set.
Remove from the pan, wrap with cling wrap and place in the refrigerator. Once chilled, take remaining sugar and melt it on top of custard.