| Type: | Dessert |
| Ingredients: |
4 large eggs 1 1/2 cups heavy cream 1/2 cup canned pumpkin 1/4 cup sugar, plus more for sprinkling 1/4 teaspoon salt 1/2 teaspoon powdered ginger 1/2 teaspoon cinnamon |
| Procedure: |
Preheat oven to 300º. In a mixing bowl, whisk together eggs, cream, pumpkin, sugar, salt, ginger, and cinnamon. Place six 6-ounce ramekins in a shallow roasting pan. Pour egg mixture into ramekins, filling to 1/2 inch from top. Pour hot water into the pan to come halfway up the ramekins. Bake until mixture is set, but still a little wobbly, about 1 hour. Remove from pan, let cool for 1 hour, then refrigerate until well chilled...up to 24 hours. To finish custards, preheat the broiler. Sprinkle about 1 teaspoon sugar over top of each ramekin. Run under the broiler until melted and carmelized...about 20 seconds. Watch carefully to prevent burning. Serve at once. |
| Yields: | 6 servings |