Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C). Place eight 6-ounce ramekins or custard cups in a heavy-duty high-sided roasting pan.
Step 2
Heat
Whipping Cream (720 mL)
to just under a simmer in a medium saucepan over medium heat. Remove from heat.
Step 3
Combine the yolks of
Farmhouse Eggs® Large Brown Eggs (6)
,
Granulated Sugar (100 g)
,
Canned Pumpkin Purée (110 g)
,
Pure Vanilla Extract (5 mL)
,
Ground Cinnamon (1 g)
,
Ground Ginger (as needed)
,
Ground Nutmeg (as needed)
,
Ground Cloves (as needed)
,
Brandy (30 mL)
,
Freshly Ground Black Pepper (as needed)
, and
Kosher Salt (2 g)
in a large mixing bowl, whisking together just until smooth.
Step 4
Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
Step 5
Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45-50 minutes or until custard is barely set and jiggles when shaken.
Step 6
Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
Step 7
Remove from the refrigerator. Sprinkle surface of each custard evenly with remaining
Granulated Sugar (100 g)
. Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.
Step 8
Let cool 2-3 minutes before serving.
Step 9
Top with
Whipped Cream (to taste)
and
Ground Nutmeg (to taste)
.
