2 cups – Heavy Whipping Cream 40%
1 /4 cup – light brown sugar
1 /4 cup plus 4 tsp. – granulated sugar
8 Large – Egg yolks
1 / 2 tsp. – pure vanilla extract
1 /4 tsp. – ground cinnamon
1/ 8 tsp. – grated nutmeg
1 cup – mashed cooked pumpkin ( drained well )
Preheat oven to 325*
Arrange 8 (1 /2 cup ) ramekin’s in a metal baking pan.
- In a medium sauce pan, combine the cream, brown sugar, and 1 / 4 cup granulated sugar. Bring to a bare simmer over medium- high heat, stirring to dissolve the sugar. Remove from heat.
- In a medium bowl, whisk the egg yolks until frothy and lemon – colored. Slowly add ¾ cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide into the prepared custard cups.
- Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1 / 2 teaspoon of the remaining sugar. Using a kitchen torch,caramelize the sugar. Place on a s