Aug 31, 2016Chatelaine
canned pumpkin purée
5 tbsp + 1 tsp
- PREHEAT oven to 325F. Arrange 8 ramekins in a baking dish (or roasting pan) large enough to hold all. Boil a kettle of water. Heat cream and milk in a saucepan set over medium, until it starts to simmer, about 5 min. Remove from heat.
- WHISK pumpkin with 1/2 cup granulated and 1/2 cup brown sugar, yolks, vanilla, pie spice and salt in a bowl until smooth. While whisking, gradually add hot cream mixture. Pour into ramekins. Pour boiled water into baking dish until it comes halfway up the ramekins.
- BAKE in centre of oven until custard is set but centre is still slightly jiggly, 35 to 38 min. Transfer dishes to a wire rack and cool for 10 min. Refrigerate, uncovered, until chilled, at least 6 hours.
- SPRINKLE 2 tsp sugar evenly over each custard. Caramelize sugar with a kitchen torch until melted and golden.
NutritionCalories 400, Protein 5 g, Carbohydrates 41 g, Fat 26 g, Fibre 1 g, Sodium 118 mg. Excellent source of vitamin B12
Chatelaine Quickies: Toasted marshmallow ice cream