Ingredients:

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 5 large egg yolks
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 cup superfine granulated sugar

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1/2 cup whole milk, 3/4 cup pumpkin puree, and 1 tsp pumpkin pie spice. Stir constantly until the mixture begins to steam and small bubbles form around the edges, but do not let it reach a rolling boil.
  3. Remove the saucepan from heat and stir in 1 tsp vanilla extract.
  4. In a separate bowl, whisk together 5 large egg yolks, 1/2 cup granulated sugar, and 1/4 tsp salt until the mixture is pale and slightly thickened.
  5. To temper the eggs, slowly drizzle one ladle of the hot cream mixture into the yolks while whisking constantly. Once the yolks are warmed, gradually whisk in the remaining cream mixture.
  6. Pour the entire custard mixture through a fine-mesh strainer into a pitcher to remove any lumps.
  7. Place 6 (6 oz) ramekins into a 9x13 inch baking dish and divide the custard evenly among them.
  8. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  9. Bake for 35–45 minutes until the edges are set, but the centers still have a slight jiggle like gelatin.
  10. Remove the ramekins from the water bath, let them cool to room temperature, and then refrigerate for at least 4 hours.
  11. Just before serving, sprinkle a thin, even layer of 1/4 cup superfine granulated sugar (divided) over each custard.
  12. Use a kitchen torch to melt the sugar until it turns a deep amber brown and hardens into a glass-like shell.