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Prep Time: 45 Minutes Cook Time: 3555 Minutes |
Ready In: 3600 Minutes Servings: 10 |
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Perfect for the holidays! Ingredients:
32 butter flavored crackers (like ritz) |
1/2 cup pecans |
5 tablespoons unsalted butter, melted (plus mopre if needed) |
2 tablespoons packed dark brown sugar |
3 1/2 cups heavy cream |
1 teaspoon ground cinnamon |
1 teaspoon freshly grated nutmeg |
1/2 teaspoon ground ginger |
1 vanilla bean |
8 large egg yolks |
1 cup sugar |
1/2 cup whole milk |
2 cups canned pumpkin |
turbinado sugar, for sprinkling |
Directions:
1. Preheat oven to 300 degrees.
2. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2' up the sides of ten 6 oz. ramekins. Put the ramekins in a large baking dish or roasting pan and bake in the oven for 10-12 minutes. Remove and set aside to cool.
3. Make the custard: Combine 2 cups of cream, the cinnamon, nutmeg, and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat.
4. Whisk the egg yolks with the sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups of cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin.
5. Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish about 1/2 way up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
6. Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until carmelized. To get a thicker caramelized sugar crust, repeat, using a light sprinkling of sugar each time. Let cool.
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