Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Recipe information
Total Time
3 hr
Yield
Makes 10 individual custards
Ingredients
1
3
3
1
7
1
1
1
Special Equipment
10
Need to make a substitution?
Preparation
Step 1
Preheat oven to 325°F.
Step 2
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
Step 3
Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Step 4
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.