Equipment
Ingredients
Custard Base
- 480 ml heavy cream
- 150 g pumpkin puree, unsweetened, smooth
- 6 egg yolks
- 100 g granulated sugar
Flavoring
- 5 ml vanilla extract
- 3 g ground cinnamon
- 1 g ground ginger
- 1 g ground nutmeg
- 1 g fine sea salt
Topping
- 60 g granulated sugar
Nutrition (per serving)
Method
Preheat the oven to 160C/320F. Place six ramekins into a large roasting pan.
In a saucepan over medium heat, gently warm the heavy cream until it reaches a bare simmer, about 80C/175F. Do not let it boil.
In a mixing bowl, whisk together the egg yolks, 100g granulated sugar, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and lightened in color.
Very slowly pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent scrambling.
Pass the entire liquid mixture through a fine mesh strainer into a large measuring cup or pitcher to remove any chalazae or undissolved spices.
Divide the strained custard base evenly among the ramekins in the roasting pan. Skim any foam off the surface for a smooth finish.
Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake for 40 to 45 minutes.
Remove the ramekins from the water bath and let them cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 3 hours.
Before serving, dab the surface of the custard gently with a paper towel to remove condensation. Sprinkle an even, thin layer of granulated sugar (about 10g) over each.
Melt the sugar using a blowtorch, moving the flame constantly in a circular motion until the sugar bubbles and turns an amber caramel color. Let it harden for 2 minutes before serving.
Chef's Notes
- Patting the top of the chilled custards dry with a paper towel is crucial. Any moisture will dissolve the sugar and prevent a hard, crispy shell from forming.
- For the silkiest texture, use commercial canned pumpkin puree rather than homemade, as homemade can hold excess water and unpredictable fibrous matter.
- If you want a deeper spice profile, let the cream steep with whole cinnamon sticks, fresh ginger slices, and whole nutmeg for 20 minutes before straining and tempering.
- Avoid using raw or unrefined sugars for the topping; their larger crystal size and high moisture content make them difficult to melt evenly without burning.
Storage
Refrigerator: 3 days — Store un-bruleed. Wrap tightly to prevent condensation and odor absorption.
