“Spiced Pumpkin Custard with Ginger Caramel”

Ingredients

• 1. Pumpkin Custard:
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• A pinch of ground cloves
• Pinch of salt 2. Ginger Caramel:
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1 tbsp fresh ginger, finely chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together pumpkin puree, heavy cream, egg yolks, sugar, spices, and salt until smooth.
3. Pour the custard mixture into 4 ramekins and place them in a larger baking dish. Carefully pour hot water into the baking dish to reach halfway up the sides of the ramekins.
4. Bake for 40 45 minutes, or until a knife inserted in the center comes out clean. Remove from water bath and let cool slightly before refrigerating for at least 2 hours. For Ginger Caramel:
5. In a saucepan, combine sugar and water over medium heat. Bring to a boil without stirring, brush down sides of pan as needed with wet pastry brush. Cook until caramel turns golden brown.
6. Remove from heat and carefully add heavy cream, ginger, vanilla, and salt stir until smooth. Set aside to cool.

Chef’s Insight

The contrast of warm spices in the custard against the fiery kick of ginger caramel creates an indulgent, multi-layered flavor profile that keeps you coming back for more.