Equipment
Ingredients
Custard Base
- 480 ml heavy cream
- 150 g pumpkin puree, unsweetened
- 100 g granulated sugar
- 6 egg yolks, room temperature
- 10 ml vanilla extract
- 2 g ground cinnamon
- 1 g ground ginger
- ½ g ground nutmeg
- 1 g salt
Topping
- 60 g granulated sugar
Nutrition (per serving)
Method
Preheat your oven to 160C/320F. Place six empty ramekins into a large roasting pan.
In a medium saucepan over medium heat, combine the heavy cream, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt. Heat until steaming and bubbles form around the edges, but do not let it boil.
In a large mixing bowl, whisk the egg yolks and 100g of granulated sugar together until the mixture lightens in color and slightly thickens.
Temper the eggs by pouring the hot cream mixture into the yolks in a very slow, steady stream while whisking continuously to prevent the eggs from scrambling.
Pass the combined liquid through a fine mesh sieve into a large measuring jug or pitcher with a spout. Discard any solids caught in the sieve.
Divide the strained custard evenly among the ramekins. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins, ensuring no water splashes into the custard.
Carefully transfer the roasting pan to the oven. Bake for 30 to 35 minutes until the edges are set but the center slightly jiggles.
Remove the ramekins from the water bath and let them cool on a wire rack for 1 hour. Transfer to the refrigerator and chill uncovered for at least 4 hours to fully set.
When ready to serve, use a paper towel to gently dab away any condensation on the surface of the custards. Sprinkle about 10g of granulated sugar in an even, thin layer over each.
Using a kitchen blowtorch, hold the flame about 5cm away from the surface. Move the flame continuously in a circular motion to melt and caramelize the sugar until it turns a deep amber color.
Allow the caramelized sugar to rest at room temperature for 2 to 3 minutes so the crust hardens into a glass-like shell before serving.
Chef's Notes
- Dabbing condensation off the chilled custards before sugaring is essential. Moisture will cause the sugar to clump and melt poorly, preventing that satisfying brittle crack.
- Straining the custard mixture is non-negotiable for this recipe. Pumpkin puree often has fibrous bits, and straining ensures a perfectly velvety mouthfeel.
- Baking in a water bath (bain-marie) regulates the heat. Water cannot exceed 100C/212F, which protects the delicate egg proteins from exceeding their coagulation temperature and splitting.
- When moving the roasting pan into the oven, place the pan on the oven rack first, then pour the hot water in from a kettle. This prevents splashing hot water into the custard or onto yourself.
Storage
Refrigerator: 3 days — Keep wrapped tightly in plastic wrap. Do not apply or caramelize the sugar topping until immediately before serving.
