Ingredients
The following ingredients have 8 Servings
- 3 cups heavy cream
- 3/4 cup sugar
- 1 (15-ounce) can pumpkin
- 1 vanilla bean (split lengthwise or 1 1/2 tablespoons vanilla extract)
- 7 large egg yolks
- 1/4 teaspoon salt
Instruction
- Preheat oven to 300 degrees
- Prepare ramekins by placing in a roasting pan large enough to hold all ramekins or dishes. Boil water to pour around ramekins in the roasting pan for bain marie cooking.
- Heat cream, sugar and pumpkin in a medium saucepan over medium to low heat.
- Scrape vanilla bean and add beans and pod into the cream mixture.
- Heat until sides of cream begin to bubble in saucepan.
- Do not allow to reach a boiling stage.
- Whisk egg yolks and temper with heated cream.
- Once tempered, slowly pour eggs into the cream mixture, whisking to combine the entire time. Add in salt and stir.
- Pour into prepared ramekins, pour boiling water in roasting pan to mid-way up the ramekin and place in oven.
- Cook for 40 minutes until ramekin contents do not excessively move when touched.
- Remove from oven and allow to cool completely.
- Wrap with plastic wrap and chill for 2 hours up to 2 days.
- Remove from refrigerator, sprinkle with sugar, and caramelize your sugar right before serving.