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- 32 vanilla wafers
- 1/2 cup pecans
- 5 tablespoons melted, unsalted butter
- 3 tablespoons brown sugar
- 3 1/2 cups heavy cream
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 vanilla bean
- 8 egg yolks
- 1 1/2 cups granulated sugar
- 1/2 cup whole milk
- 2 cups canned pumpkin puree
- turbinado sugar, for sprinkling
- Preheat oven to 300 Degrees F. Make crust: In food processor fitted with metal blade, pulse waffers and pecans until finely ground. Add butter and brown sugar and pulse to combine. Press mixture into bottoms and 1/2 inch up sides of ten 6-ounce ramekins. Put ramekins in a baking dish and bake 10 minutes. Remove and set aside to cool.
- Make custard: Combine 2 cups cream, cinnamon and nutmeg in a saucepan over medium-high heat. Halve vanilla bean lengthwise; scrape seeds out, add seeds and pod to saucepan. Bring to boil and remove from heat. Whisk egg yolks with granulated sugar in a bowl until sugar is dissolved. Add remaining 1 1/2 cups cream and milk to saucepan. Slowly whisk in yolk mixture, then strain custard through a sieve back into bowl. Whisk in pumpkin puree.
- Divide pumpkin mixture among ramekins. Pour hot water into baking dish, halfway up sides of ramekins. Bake until custard is starting to set, 55 minutes to 1 hour. Remove from oven; remove ramekins from water bath and let cool to room temperature. Cover and refrigerate atleast 6 hours.
- Lightly sprinkle custard with turbinado sugar. Heat sugar with a butane torch until carmelized. Let cool.
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