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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk cream, milk, pumpkin and spice in a medium saucepan until just blended. Heat until simmering. Remove from heat and stir in vanilla. | 2. Heat oven to 325. Arrange 6 shallow 1/2 cup ramekins in large baking pan. | 3. Put egg yolks, 1/2 cup sugar and the salt in a bowl; whisk to blend. Stir into cream mixture; fill dishes in baking pan. Place in over and add enough boiling water to pan to come halfway up sides of the dishes. | 4. Bake 35 minutes or until edges of custard are set - the centers should be slightly softer. Remove pan from oven and lift dishes to a wire rack to cool completely. Remember they (and the water) are HOT. When cooled, cover with plastic wrap and chill at least 4 hours until cold. | 5. Blot tops of custards dry with paper towel. Sprinkle 1 Tbsp of sugar evenly over each custard. Then, using a torch, heat sugar until melted and caramelized. Let stand a few minutes for sugar to harden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1	cup		148.84	11.6632	7.686	7.9788
pumpkin	1	cup	canned	4.95	1.0824	0.3399	0.0231
pumpkin pie spice	1 1/2	1/2		8.721	1.7666	0.1469	0.3213
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg yolk	5			273.7	3.0515	13.481	22.559
superfine sugar	1/2	cup		387.0	99.98	0.0	0.0
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.