Sunday, October 2, 2011


from Cottage Journal

Makes 6 servings

3 cups half-and-half

1 teaspoon pumpkin pie spice

1/4 teaspoon ground ginger

6 egg yolks

1 cup sugar, divided

3/4 cup canned pumpkin

1. Preheat oven to 300°.

Place 6 (8-ounce) ramekins in a large baking dish. Fill baking dish with 1/2 inch hot water.

2. In a large saucepan, combine half-and-half, pumpkin pie spice, and ginger. Cook over medium heat, stirring frequently, until mixture comes to a low simmer. Remove pan from heat.

3. In a large bowl, whisk together egg yolks and 3/4 cup sugar. Using a ladle, pour 1 cup hot half-and-half mixture into beaten eggs, whisking constantly. Add another 1 cup hot half-and-half mixture to egg mixture whisking constantly. Add egg mixture to remaining hot half-and-half mixture in pan, whisking constantly until smooth. Whisk in pumpkin. Pour into prepared ramekins. Bake for 45 minutes to 1 hour, or until set and firm. Let stand for 30 minutes, or until cool enough to handle.

4. Remove ramekins from baking dish. Cover, and chill for at least 8 hours.

5. Preheat broiler. Sprinkle custards with remaining 1/4 cup sugar. Broil 5 1/2 inches from heat for 3 to 5 minutes, or until sugar melts. Chill for 15 to 30 minutes before serving.

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