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1.) Preheat the oven to 300 degrees F.
2.) In a medium saucepan, heat
the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat,
stirring occasionally, just until it comes to a boil. Immediately turn
off the heat and set aside to infuse at least 15 minutes.
3.) In a large bowl, whisk
the egg yolks with the granulated sugar. Whisking constantly, gradually
pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture
into 4 ovenproof ramekins and arrange in a hot water bath.
4.) Bake in the center of the
oven until almost set but still a bit soft in the center, 30 to 40 minutes.
The custard should "shimmy" a bit when you shake the pan; it will firm
up more as it cools.
5.) Remove from the water bath
and let cool 15 minutes. Tightly cover each ramekin with plastic wrap,
making sure the plastic does not touch the surface of the custard. Refrigerate
at least 2 hours, and up to 24 hours.
6.) When ready to serve, preheat
a broiler to very hot (or fire up your kitchen torch). Uncover the chilled
custards. Pour as much coarse sugar as will fit onto the top of one of
the custards. Pour off the remaining sugar onto the next custard. Repeat
until all the custards are coated.
7.) Discard any remaining sugar.
Place the ramekins on a baking sheet or in a roasting pan and broil until
the sugar is melted and well-browned, 1 to 2 minutes.
8.) Let cool 1 minute before
serving.
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