Ingredients

The following ingredients have 8 Servings
  • 1/2 cup pure pumpkin puree
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed dark brown sugar
  • 2 cups evaporated milk
  • 1 large egg (yolk and white)
  • 2 egg yolks
  • 1/2 cup Heavy Cream
  • 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
  • 1 teaspoon Powdered Sugar

Instruction

  • Bring 1 quarter water to boil for a water bath.
  • Set eight 6-ounce custard cups in two 8-inch square pans.
  • Adjust the oven rack to the lower-middle position and preheat to 325 degrees F.
  • Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes.
  • Whisk in brown sugar and evaporated milk. Bring to a simmer.
  • Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups.
  • Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups. Bake until the custards are set, about 30 minutes.
  • Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.
  • Combine the cold heavy cream and vanilla or vanilla paste in a chilled non-reactive bowl.
  • Whisk by hand or using an electric mixture until the cream holds a loose peak. A soft peak will hold a lazy curve when the beater or whisk is held upside down.
  • Then, sprinkle the sugar on top of the whipped cream and continue beating until stiff peaks are formed.
  • Add a dollop of whipped cream on top of each custard. Then, serve.