Caramel Pumpkin Custard
275
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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat18g91%
Polysaturated Fat3g18%
Monosaturated Fat12g75%
Cholesterol274mg92%
Sodium156mg6%
Potassium95mg2%
Protein4g8%
% DAILY VALUE*
Total Carbohydrate
Fiber1g4%
Sugar0.6g1%
Vitamin A1932IU38%
Vitamin B60.28mg14%
Vitamin C1mg1%
Calcium70mg7%
Iron0.8200000000000001mg4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.