- Serves 10
melted, unsalted butter
3 1/2 cups
cups granulated sugar
cup whole milk
canned pumpkin puree
turbinado sugar, for sprinkling
In This Recipe
- 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.