Directions:
- Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
- Combine the egg yolks and remaining sugar.
- Add 1/3 of the hot liquid to the egg mixture, stir constantly.
- Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.
- Fold in the pumpkin purée.
- Fill buttered oval ramekins 7/8 full, place in a waterbath.
- Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.
- Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
- Carmelize sugar under the broiler or with a torch.
- Note: The ice bath keeps the custard from becoming reheated.
- Early Bird Special Culinary Institute of America
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.52 Kcal (1535 kJ) | ||
| Calories from fat | 283.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.47g | 48% | |
|---|---|---|---|
| Cholesterol | 327.06mg | 109% | |
| Sodium | 115.39mg | 5% | |
| Potassium | 139.24mg | 3% | |
| Total Carbs | 13.26g | 4% | |
| Sugars | 9.93g | 40% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 9.54g | 19% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 82.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 209.4 Kcal (877 kJ) | ||
| Calories from fat | 161.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 48% | |
|---|---|---|---|
| Cholesterol | 186.86mg | 109% | |
| Sodium | 65.92mg | 5% | |
| Potassium | 79.55mg | 3% | |
| Total Carbs | 7.58g | 4% | |
| Sugars | 5.67g | 40% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 5.45g | 19% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.7mg | 7% | |
| Calcium | 47.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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