|This is one of my most favorite desserts of all time...|
Yields: (6 individual ramekins)
Prep: 15 mins. | Bake: 30 to 35 mins.
Posted: By Sandra http://sandrarecipeblogsite.blogspot.com/
· 3 cups heavy or whipping cream
· 2 tablespoons dark Jamaican rum, (optional)
· 1 teaspoon pumpkin-pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· pinch of salt
· 1 cup granulated sugar, divided
· 8 large egg yolks
· 1 (15 oz.) can pure pumpkin, (not pumpkin pie mix)
Preheat oven to 325 degrees F.
In heavy-bottom medium saucepan, with wire whisk, mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat.
Meanwhile separate the eggs, retaining just the yolks in large bowl. With a whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.
Place six (8 oz.) broiler-safe ramekins or custard cups in large roasting pan. Pour cream mixture evenly into ramekins. Carefully pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven, and bake for 30 to 35 minutes, just until set (mixture will still be slightly soft in center). Remove from oven and transfer ramekins to wire rack to cool at room temperature. Cover and refrigerate until well chilled, at least 3 hours.
Remove from refrigerator and allow to reach room temp., about 30 minutes. Just before serving, from remaining 1/4-cup sugar, sprinkle 1-1/2 teaspoons evenly over the top of each custard.
Preheat broiler in oven.
Place ramekins on baking sheet for easier handling. With broiler rack at closest position to heat source, broiling custard 2 to 4 minutes, just until sugar melts and caramelizes– watch closely (see photo).
Serve immediately – you’ll be in heaven!