Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar (plus extra for the topping)
- 4 large egg yolks
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin powder
- 2 tablespoons cold water
- A pinch of salt
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 to 10 minutes until it softens and becomes a thick paste. This process ensures your custard sets perfectly without needing the oven’s heat.
- Heat the Cream Base: In a medium saucepan, combine the heavy cream, pumpkin puree, pumpkin pie spice, and salt. Place the pan over medium heat. Whisk the mixture constantly until it is hot and steaming, but do not let it reach a full boil. Heating the spices with the cream helps bloom their flavor.
- Temper the Egg Yolks: While the cream heats, whisk the egg yolks and 1/2 cup of sugar in a separate heat-proof bowl until the mixture is pale and slightly thickened. Gradually pour about half a cup of the hot cream mixture into the egg yolks while whisking vigorously. This “tempers” the eggs, preventing them from scrambling when added to the hot pot.
- Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir in the bloomed gelatin and vanilla extract. Continue to cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook for about 3-5 minutes until the mixture thickens enough to coat the back of the spoon. Do not let it boil.
- Chill the Custard: Strain the mixture through a fine-mesh sieve into a pitcher to ensure a perfectly smooth texture. Pour the custard into four individual ramekins. Let them cool to room temperature, then cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Caramelize the Topping: Just before serving, sprinkle about one tablespoon of granulated sugar evenly over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden-brown, crispy shell. Let it sit for 2 minutes to harden before serving.
- Cook Time: 25 minutes (plus 4 hours chilling time)