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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Perfect for Thanksgiving or Christmas, or even a sophisticated Halloween party. Plus, they can be made up to 2 days ahead of time! Ingredients:
2 cups whipping cream or 2 cups half-and-half |
1 1/2 tablespoons dark rum |
1/8 teaspoon salt |
5 large egg yolks |
1 cup canned solid-pack pumpkin |
1/3 cup sugar |
1 teaspoon cornstarch |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1/8 teaspoon ground mace |
3/4 cup sugar |
3 tablespoons water |
Directions:
1. For custard: Preheat oven to 350°F Bring cream and rum to boil in heavy, medium saucepan; remove from heat and stir in salt.
2. Whisk egg yolks, pumpkin, sugar, cornstarch and spices in large bowl to blend; gradually whisk in hot cream mixture; strain; divide mixture among six 1/2 cup ramekins or custard cups.
3. Place ramekins in large baking pan; pour enough hot water into pan to come halfway up sides of ramekins; bake until custards are set, about 40 minutes; remove from water and cool completely; cover custards with plastic wrap and chill overnight (can be prepared up to 2 days ahead).
4. For topping: Cook sugar and water in heavy medium saucepan over low heat, stirring, until sugar dissolves; increase heat and boil without stirring until mixture turns golden brown, swirling pan occasionally, about 10 minutes; working quickly, pour enough caramel over 1 custard to almost cover top; tilt ramekin until caramel covers custard completely; repeat with remaining caramel and custards; cool completely; refrigerate atleast 1 hour before serving.
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