Description
A delightful twist on the classic French dessert, combining creamy custard with warm pumpkin spice flavors, perfect for fall gatherings.
Ingredients
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g, 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 (5 ½ inches wide, 3 inches tall, washed, tops cut off, hollowed out)
Instructions
- Preheat your oven to 325°F (160°C) and prepare a baking dish with the hollowed-out pumpkins.
- In a saucepan over medium heat, combine the heavy cream, vanilla bean paste, and pumpkin puree; stir until mixed and warm but not boiling.
- In a bowl, whisk the egg yolks, granulated sugar, kosher salt, and spices together. Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously.
- Pour the custard mixture into the hollowed-out pumpkins. Fill the baking dish with hot water to create a water bath. Bake for 30-40 minutes or until set but still wobbly in the center.
- Once cooled, chill in the refrigerator for at least 2 hours. Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch.
Notes
For best flavor, use fresh pumpkin puree or canned if short on time. Use a broiler instead of a torch if needed. Allow custards to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French