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Instructions
Step 1
Preheat over to 325 F.
Step 2
Set 6 (3 1/2-inch diameter each) ramekins in a 10x14x2-inch pan and hold aside.
Step 3
In a medium saucepot, whisk cornstarch and cream together. Whisk in all spices; then, heat mixture over medium heat to a boil. Remove pot from heat and hold aside.
Step 4
In a mixing bowl, beat egg yolks with pumpkin puree, heavy cream, vanilla, and 1/2 cup of the Florida Crystals® Organic Raw Cane Sugar.
Step 5
While whisking, slowly pour the hot spiced cream mixture into the egg yolk mixture until well blended.
Portion the custard evenly into the ramekins.
Step 6
Carefully pour 1/2-inch of hot water into the bottom of the baking pan to create a water bath for the custard.
Step 7
Carefully place the baking pan in the oven and bake 35 minutes or until custard is set but still slightly "jiggly" when the pan moves. Remove pan and cool 20-30 minutes before lifting ramekins out of the pan.
Step 8
Cool custard an additional 20-30 minutes; then, cover each ramekin tightly with plastic wrap and chill custard at least 4 hours and, preferably, overnight.
To Serve
Step 1
Preheat oven to high broil and set oven rack no more than 4-inches from the heat.
Step 2
Sprinkle about 2 teaspoons of the reserved Florida Crystals® Organic Raw Cane Sugar evenly over the tops of each ramekin.
Step 3
Place ramekins on a sheet pan and broil until sugar melts and caramelizes to a golden brown. Serve immediately or chill until ready to serve.
Chef's Tip
For food safety, custard must reach a minimum of 160 F.
Do not let the plastic wrap touch the custard when wrapping the ramekins.
A kitchen torch can be used to caramelize the sugar, if available.
Custard must remain as cold as possible while caramelizing the sugar on top; otherwise, the custard will break.
