This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. Read more about Phan and Vietnamese food.

　　

Ingredients

Makes 4 servings

　　1 cup whole milk

　　1 cup heavy cream

　　9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes

　　3 1/2 ounces (7 tablespoons) butter

　　1/4 cup brown sugar

　　1/4 teaspoon cinnamon

　　Pinch of nutmeg

　　4 egg yolks

　　1 cup pumpkin purée, at room temperature

　　2 egg whites

　　1 tablespoon sugar

　　1/2 teaspoon salt

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.

　　

Step 3

In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.

　　

Step 4

Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.