• 2 cups heavy cream
  • * 1 (14oz)can Eagle Brand® Sweetened CondensedMilk
  • * 5 large eggs yolks
  • * 1 cup pumpkin purée
  • * 1 tsp vanilla
  • * 1/2 tsp cinnamon
  • * dash of nutmeg
  • * 6 Tbsp Turbinado sugar for topping (1 Tbsp per dish)


  • 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 purée, 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