3 Tbsp Canned Pumpkin (pure pumpkin, not pie filling)
1/2 Cup Sugar, divided
1/4 Tsp Cinnamon
1/8 Tsp Ground Ginger
1/8 Tsp Ground Cloves
Tsp Ground Nutmeg
Directions:
Preheat the oven to 300 degrees F and bring a small pot of water to a boil. Place 2 ramekins in a baking dish.
Add the egg yolks, heavy cream, pumpkin, ¼ cup sugar, cinnamon, ginger, gloves, and nutmeg to a large mixing bowl and whisk together. Pour the mixture into the 2 ramekins, evenly divided.
Pour the boiling water into the baking dish, surrounding the ramekins, about halfway up the sides of the ramekins. Be careful to not splash any water inside the ramekins.
Bake for 40 minutes if the ramekins are wide and shallow or 50 minutes if the ramekins are narrow and deep. Remove from the oven and let cool on the stove along with the water bath. Then, dry off the bottom of the ramekins, cover, and move to the fridge to chill overnight.
When ready to serve, sprinkle 2 Tbsp of sugar over each ramekin and use a kitchen torch to brûlée the top of each until crispy and brown. Serve immediately and enjoy!
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3 Tbsp Canned Pumpkin (pure pumpkin, not pie filling)
1/2 Cup Sugar, divided
1/4 Tsp Cinnamon
1/8 Tsp Ground Ginger
1/8 Tsp Ground Cloves
Tsp Ground Nutmeg
Directions:
Preheat the oven to 300 degrees F and bring a small pot of water to a boil. Place 2 ramekins in a baking dish.
Add the egg yolks, heavy cream, pumpkin, ¼ cup sugar, cinnamon, ginger, gloves, and nutmeg to a large mixing bowl and whisk together. Pour the mixture into the 2 ramekins, evenly divided.
Pour the boiling water into the baking dish, surrounding the ramekins, about halfway up the sides of the ramekins. Be careful to not splash any water inside the ramekins.
Bake for 40 minutes if the ramekins are wide and shallow or 50 minutes if the ramekins are narrow and deep. Remove from the oven and let cool on the stove along with the water bath. Then, dry off the bottom of the ramekins, cover, and move to the fridge to chill overnight.
When ready to serve, sprinkle 2 Tbsp of sugar over each ramekin and use a kitchen torch to brûlée the top of each until crispy and brown. Serve immediately and enjoy!
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