Caramel Pumpkin Custard

84
8
2 cups heavy cream
5 large egg yolks
¼ cup plus sugar
Pinch of salt
½ cup plus two tablespoons of pumpkin puree
¼ cup caramel sauce
½ teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes. With a mixer,, beat the egg yolks. Add ¼ cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in ¼ cup increments to eggs until the two are fully combined. Place fully combined mixture back into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Add in pumpkin puree,, cinnamon, nutmeg, cloves and vanilla and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Refrigerate until chilled about 2 hours or to serve warm, let the custard stand at room temperature for 15-20 minutes prior to serving. Top with caramel sauce, homemade whipped cream, and a sprinkle of cinnamon.
Nutritions

Calories
357

Sodium
156mg
6% DV

Fat
33g
51% DV

Protein
4g
8% DV

Carbs
4g
1% DV

Fiber
1g
4% DV
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These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.

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Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.