Pumpkin Custard
Makes 6 servings
Ingredients
- ½ cup canned pumpkin
- 6 large egg yolks, room temperature
- ¾ cup granulated sugar
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract, divided
- ½ teaspoon kosher salt
- 2 cups half-and-half, room temperature
- ½ cup cold heavy whipping cream
- ¼ cup confectioners’ sugar
- 1 tablespoon brandy
- Garnish: pumpkin pie spice
Instructions
- Preheat oven to 325°.
- In a medium bowl, whisk together pumpkin, egg yolks, granulated sugar, pie spice, 1 teaspoon vanilla, and salt.
- In a medium saucepan, heat half-and-half over medium heat until it just begins to steam. (Do not boil.) Gradually add hot half-and-half to pumpkin mixture, whisking constantly until smooth. Strain custard through a fine-mesh sieve into a liquid-measuring cup, discarding any solids.
- Divide custard among 6 (4-ounce) ovenproof ramekins (about ½ cup each). Place ramekins in a roasting pan or 13x9-inch baking pan; add hot water to pan to come 1 inch up sides of ramekins. Loosely cover pan with foil.
- Bake until custards are set but centers jiggle when gently shaken and an instant-read thermometer inserted in center registers 170° to 175°, 1 hour to 1 hour and 10 minutes. Carefully remove ramekins from pan, and let cool completely on a wire rack. Refrigerate, uncovered, until cold and set, at least 4 hours, or up to overnight.
- When ready to serve, in another medium bowl, whisk together cold cream, confectioners’ sugar, brandy, and remaining ½ teaspoon vanilla until medium-stiff peaks form. Spoon dollops of whipped cream mixture onto custards. Garnish with pie spice, if desired. Best served same day. Custards, without whipped cream, can be covered and refrigerated for up to 3 days.
