Description
This fall twist on the classic French dessert brings rich pumpkin, warm spices, and silky custard together under a caramelized sugar crust. It’s simple, impressive, and made for cozy nights or holiday entertaining.
Ingredients
2 cups heavy cream
5 large egg yolks
½ cup granulated sugar (plus more for topping)
½ cup pumpkin purée
1 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 325°F (160°C). Place 6 ramekins in a deep baking dish.
In a saucepan, heat cream until just steaming—not boiling.
In a bowl, whisk egg yolks, sugar, pumpkin, spices, vanilla, and salt until smooth.
Slowly whisk warm cream into pumpkin mixture. Strain through a fine mesh sieve for extra smoothness.
Divide mixture into ramekins. Fill baking dish with hot water halfway up the sides.
Bake 35–40 minutes until centers are just set. Cool to room temp, then chill at least 4 hours.
Before serving, sprinkle each custard with sugar. Torch or broil until caramelized and crisp.
- Prep Time: 15 minutes
- Chill Time: 4 hrs
- Cook Time: 40 minutes
Nutrition
- Calories: 300 / Serving
- Sugar: 18g / Serving
- Sodium: 35mg / Serving
- Fat: 25g / Serving
- Saturated Fat: 15g / Serving
- Carbohydrates: 20g / Serving
- Protein: 4g / Serving
- Cholesterol: 215mg / Serving