From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2005
Method1- Place eight 6-oz (175 mL) custard cups or ramekins in large pan; set aside.
In large bowl, combine pumpkin purée, vanilla, cinnamon, nutmeg and ginger; set aside.
2- In saucepan, heat cream until steaming. In bowl, whisk egg yolks with granulated sugar; slowly whisk in cream. Whisk into pumpkin mixture. Pour into prepared custard cups. Pour enough hot water into pan to come halfway up sides of cups.
3- Bake in centre of 350°F (180°C) oven until edge is set but centre still jiggles and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
4- Set fine sieve over bowl; press brown sugar through sieve to eliminate lumps. Pat custards dry; sprinkle evenly with brown sugar.
5- Holding small blowtorch so end of flame touches sugar, heat until sugar bubbles and turns dark amber. Chill, uncovered, for at least 30 minutes before serving. (Make-ahead: Refrigerate for up to 3 hours.)
Nutritional facts Per serving: about
- Sodium 36 mg
- Protein 5 g
- Calories 357.0
- Total fat 26 g
- Cholesterol 280 mg
- Saturated fat 15 g
- Total carbohydrate 27 g
- Iron 11.0
- Folate 15.0
- Calcium 8.0
- Vitamin A 119.0
- Vitamin C 3.0