Instructions
- In a saucepan, add heavy cream. Heat until very warm. Remove from heat. In a bowl, Add egg yolks and condensed milk and beat until both are incorporated.
- Slowly add 3/4 of the cream mixture to the yolks. Add the egg mixture to the remaining cream and whisk.
- Add the pumpkin puree, vanilla, and spices. Whisk until smooth. Strain the mixture.
- Heat oven to 325 degrees. Place six 6 ounce ramekins in a baking pan. Divide mixture between them. Pour boiling water in the baking pan until it reaches halfway up the ramekins.
- Bake for 25-30 minutes or until the center is just set.
- Remove from water bath and cool for 10 minutes.
- Refrigerate for 4 hours or overnight.
- Remove from refrigerator and let them sit on the counter for 10 minutes. Sprinkle 1 tablespoon of sugar over each custard. Place them on a baking tray and place them in a preheated oven set to broil to caramelize the tops.
- Recipe by our friend Monique @Peaches2peaches
