Don’t wait for Thanksgiving to give this a try. The list of ingredients on this may seem long but that’s just because you’ll be adding lots of ground spices to the mix. If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes to carmelize the sugar at the end.
Total Time
4hr
5.0
1 Rating
Author: A Hint of Rosemary
Servings:
8
Ingredients
•
3
cups
Kemps Heavy Whipping Cream
•
6
Farmhouse Eggs® Large Brown Eggs
, separated
•
1/2
cup
Granulated Sugar
•
1/2
cup
Canned Pumpkin Purée
•
1
tsp
Pure Vanilla Extract
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Ground Ginger
•
1/4
tsp
Ground Nutmeg
•
1/4
tsp
Ground Cloves
•
2
Tbsp
Brandy
or Cognac
(optional)
•
1/4
tsp
Kosher Salt
•
1/4
tsp
Freshly Ground Black Pepper
•
1/2
cup
Granulated Sugar
•
to taste
Whipped Cream
•
to taste
Ground Nutmeg
Cooking Instructions
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.
2.
Heat Kemps Heavy Whipping Cream (3 cups) to just under a simmer in a medium saucepan over medium heat. Remove from heat.
3.
Combine the yolks of Farmhouse Eggs® Large Brown Eggs (6), Granulated Sugar (1/2 cup), Canned Pumpkin Purée (1/2 cup), Pure Vanilla Extract (1 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Ginger (1/4 tsp), Ground Nutmeg (1/4 tsp), Ground Cloves (1/4 tsp), Brandy (2 Tbsp), Freshly Ground Black Pepper (1/4 tsp), and Kosher Salt (1/4 tsp) in a large mixing bowl, whisking together just until smooth.
4.
Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
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.
6.
Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
7.
Remove from the refrigerator. Sprinkle surface of each custard evenly with remaining Granulated Sugar (1/2 cup). Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.
8.
Let cool 2-3 minutes before serving.
9.
Top with Whipped Cream (to taste) and Ground Nutmeg (to taste).
Author's Notes
If you don't have a kitchen blowtorch, broil 3 inches from heat for 2 to 3 minutes or until sugar caramelizes.
Nutrition Per Serving
CALORIES
475
FAT
36.6 g
PROTEIN
7.8 g
CARBS
28.9 g
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