If you want something a little different for the holidays. But this is good any time of year.
YIELD 12 Servings
Ingredients
6 large eggs
6 large egg yolks
1 3/4 cups sugar
1 teaspoon orange zest
2 1/3 cups heavy cream
1 cup milk
5 whole cloves
3 whole star anise
1 cardamom pod, cracked
2 cinnamon sticks
1 teaspoon vanilla extract
1 15-ounce can pumpkin purée
Preparation
Step 1
Whisk eggs, egg yolks, 3/4 cups sugar, and orange zest in a large heatproof bowl. Bring 2
cups heavy cream, milk, cloves, star anise, cinnamon sticks, and cardamom pod to a
simmer in a large saucepan over medium heat; slowly whisk into egg mixture. Steep 30
minutes. Strain. Whisk in vanilla extract and pumpkin purée. Chill 3 hours.
Step 2
Stir 1 cup sugar and 1/4 cup water in a small heavy saucepan over low heat until sugar
dissolves. Increase heat; boil without stirring until syrup is deep amber, brushing down
sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes.
Stir in 1/3 cup heavy cream (caramel will bubble vigorously). Divide caramel among
ramekins; chill until set. Divide custard among ramekins; place in a large pan. Add hot
water to pan to come halfway up sides of ramekins; cover pan with foil. Bake at 350°
until center is just set, 20–25 minutes. Chill until cold. Invert onto plates.
