Ingredients
- 1 cup half and half
- 1/4 cup sugar
- 1 cup whole egg
- 1 cup yolk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon dark rum
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
Preparation
Baking Directions:
Steal This Recipe® step-by-step instructions:1. Pre heat oven to 325º.
2.Bring the half and half, sugar, cinnamon, ginger, nutmeg, cloves, vanilla, rum and pumpkin puree to a simmer over a medium heat.
3.Cover and set aside 15 minutes.
4.Whisk the egg, yolk and salt together in a large bowl.
5.Bring the mixture from Step 2 back to a simmer and combine with the eggs.
Pass it through a fine strainer.
6.Ladle the mixture into 2 (8-ounce) ramekins.
7.Place in a shallow pan larger than the ramekins, fill the pan with hot water halfway up the sides of the ramekins.
8.Cover and bake 40-45 minutes, lightly covered with a sheet of aluminum foil.
9.Bake until they are just set, with a uniform “jiggle area” about the size of a dime.
10.Allow the ramekins to cool in the pan.
11.Remove and chill overnight to set.
12.Serve with a spoonful of lightly sugared whipped cream.