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Loading...| 2 cups pumpkin puree , canned and unsweetened | |
| 2 cups heavy cream | |
| 5 tablespoons honey | |
| 1 dash cinnamon | |
| 1 dash ground ginger | |
| 1 vanilla bean | |
| 8 egg yolks | |
| 1 cup apple juice | |
| 5 tablespoons sugar | |
| 1 tablespoon sugar |
| 1. | Preheat oven to 350°F. |
| 2. | In a saucepan, heat the pumpkin puree, heavy cream, 4 tablespoons honey, cinnamon, ginger, and vanilla bean over medium heat. Remove from heat and let cool slightly. |
| 3. | In a mixing bowl, whisk the egg yolks and 1 tablespoon honey together. |
| 4. | Gradually whisk in the warm pumpkin mixture into the yolks. |
| 5. | Place 6-8 ramekins into a baking pan. Pour the pumpkin mixture evenly into the ramekins. |
| 6. | Add enough hot water into the baking pan to reach halfway up the sides of the ramekins. |
| 7. | Bake for 25-35 minutes, or until the custard is set and slightly jiggly. Remove from the oven and let cool completely in the water bath. |
| 8. | Cover each ramekin with sugar and torch until caramelized. Serve chilled. |
This dessert is a perfect combination of creamy and sweet.
The addition of honey adds a natural sweetness that isn’t too overpowering.
This dessert is high in calories and sugar.
It should be enjoyed in moderation as part of a balanced diet.
Pumpkin is packed with vitamins and minerals, including beta-carotene which is great for eye health.
Honey has antibacterial properties and has been linked to aiding in digestion and soothing a sore throat.
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