INGREDIENTS
- 2 cups heavy whipping cream
- 5 egg yolks
- 1 teaspoon vanilla extract
- ½ cup sugar
- ½ cup pumpkin pie filling
- ¼ teaspoon salt
- ¼ cup Sugar In The Raw
- whipped cream for garnish (optional)
DIRECTIONS
- Preheat the oven to 325 degrees.
- Place 6 1-cup ramekins in a roasting pan.
- Heat the cream and vanilla in a heavy medium-sized saucepan.
- While the cream is heating, whisk the egg yolks, sugar and pumpkin pie filling together in a large metal bowl.
- When little bubbles start to form at the edges of the saucepan that has the cream in it, remove it from the heat.
- Whisk the egg and pumpkin mixture at a medium speed while slowly adding the hot cream mixture, working quickly to incorporate the ingredients to create a base while being careful not to curdle it.
- Divide the mixture between the ramekins in the roasting pan.
- Heat water in a kettle. You’ll need enough to reach half way up the ramekins in the roasting pan.
- Carefully place the roasting pan into the oven and use the water kettle to slowly fill the pan with the hot water so that the ramekins can bake in a water bath that reaches midway up the dishes. Push the pan into the middle of the oven and close the door.
- Bake the custards for about 35 minutes, or until they are almost set in their centers when the pan is gently shaken, or they jiggle like Jello.
- Using a metal spatula, transfer the ramekins to a work surface and let them cool for 30 minutes.
- When you are ready to serve, sprinkle a thin layer of Sugar In The Raw (aka turbinado sugar) on the tops of the custards.
- Use a kitchen torch to slowly melt the sugar and create a glassy, sweet, crisp surface. It's okay to do 2 thin layers of the sugar to achieve this look. Be sure not to burn the top too much or it will taste charred.
- Garnish with fresh whipped cream if desired and serve immediately.
