Ingredients
6
6 servings
- •2 cups whipping cream
- •¼ cup sugar
- •1 teaspoon cinnamon
- •¼ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground cloves
- •1 cup pumpkin puree
- •½ vanilla bean, split and scraped
- •1 teaspoon dark rum
- •5 egg yolks
- •2 tablespoons white sugar
- •½ cup chopped toasted pecans
- •¼ cup maple syrup
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
- Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
- Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
- Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
- Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.
Nutritional Facts
Per 6 servings
- Calories: 491
- Carbohydrate: 30g
- Fat: 40g
- Fiber: 2g
- Protein: 5g
- Sugar: 23g
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