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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Delicately sweetened with maple syrup. Ingredients:
8 egg yolks |
1/3 cup maple syrup |
2 tablespoons light brown sugar |
1 cup buttermilk |
1 cup heavy cream |
2/3 cup pumpkin puree |
3 tablespoons light brown sugar, to finish |
Directions:
1. In a bowl, use a fork to mix the egg yolks with the maple syrup and brown sugar.
2. Pour buttermilk and heavy cream into a saucepan; bring almost to a boil.
3. Gradually mix the hot milk into the egg yolk mixture; strain the custard back into the saucepan and stir in the pumpkin puree.
4. Place six 6-ounce ramekins in a roasting pan; pour the custard into the dishes, then pour warm water into the roasting pan to come halfway up the sides of the dishes.
5. Bake in a preheated 350° oven for 25-30 minutes until the desserts are just set with a slight softness at the center.
6. Leave the dishes to cool in the water, then lift them out, place them on a tray, and chill in the refrigerator for 3-4 hours.
7. About 20-30 minutes before serving, sprinkle the tops of the desserts with the remaining brown sugar and caramelize with a blowtorch.
8. Leave at room temperature until ready to eat.
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