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Categories:Viewed: 21 - Published at: 4 years ago
Ingredients
- 3 cups milk
- 1 12 cups pumpkin puree, fresh, canned
- 1 cup light brown sugar, packed
- 5 eggs, lightly beaten
- 3 tablespoons unsalted butter, melted
- 1 12 teaspoons pumpkin pie spice
- 12 teaspoon vanilla extract
- 12 cup sugar, divided
Method
- Preheat oven to 350.
- In a small saucepan, heat milk to just below boiling, bubbles will form allover the surface (scalded milk is heated to 180 to 185).
- In a medium bowl, lightly beat eggs with a wire whisk.
- Add pumpkin, brown sugar, butter, spice, and vanilla.
- Mix until well blended.
- Gradually whisk in hot milk.
- Mix well until all ingredients are combined.
- Evenly divide pumpkin mixture among 12 6oz custard cups.
- Place cups in 2 9x13" baking pans.
- Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
- Bake 35-40 minutes.
- Check after 35 minutes.
- Custard centers should be slightly wobbly.
- Remove custard from oven and allow to cool in water bath.
- Cover with plastic wrap and refrigerate.
- Just before serving,preheat oven broiler.
- Sprinkle 2 teaspoon sugar on each custard.
- Arrange on a baking sheet and place under hot broiler.
- Broil until sugar melts and bubbles.
- Watch closely to prevent burning.
- Sugar should be lightly brown and caramelized.
- Or hold a propane kitchen torch about 2" from custard tops to caramelize sugar.
- Serve at once.
- Refrigerate leftovers for up to 5 days.
