Ingredients

Serves 14

　　1 quart heavy cream

　　2 vanilla beans (split)

　　5 ounces sugar

　　20 egg yolks (beaten)

　　1/2 teaspoon cinnamon

　　1/2 teaspoon allspice

　　1/4 teaspoon powdered ginger

　　1 pint pumpkin purée

　　1 pint (or as needed) sugar (for tops)

　　

Step 1

Combine the heavy cream, vanilla, and half the sugar, bring to a boil.

　　

Step 2

Combine the egg yolks and remaining sugar.

　　

Step 3

Add 1/3 of the hot liquid to the egg mixture, stir constantly.

　　

Step 4

Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.

　　

Step 5

Fold in the pumpkin purée.

　　

Step 6

Fill buttered oval ramekins 7/8 full, place in a waterbath.

　　

Step 7

Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.

　　

Step 8

Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.

　　

Step 9

Carmelize sugar under the broiler or with a torch.

　　Note:

　　The ice bath keeps the custard from becoming reheated.

　　"Early Bird Special"

　　Culinary Institute of America