We don't need no pumpkin spice syrup. This creamy, sugary dessert from pumpkin champions Barrie Hill Farms is the real deal.
Prep: 75 minutes
Total: 75 minutes
1 ½ cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup pumpkin purée
1/3 cup coarse sugar or raw sugar
1. Preheat oven to 300°F (149° C). In a medium saucepan over medium heat, heat cream, milk and all spices, stirring until mixture boils. Immediately turn off heat and set aside to infuse for at least 15 minutes.
2. In a large bowl, whisk egg yolks with granulated sugar. Whisking constantly, gradually pour in the hot cream mixture, then add pumpkin puree and stir. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in center of oven until almost set but still a bit soft in the centre, about 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
3. Remove from water bath and let cool for 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
4. When serving, preheat broiler (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. You can also use a kitchen torch to broil the tops of each individual custard. Let cool 1 minute before serving. Learn more about Barrie Hill Farms here.