3 cups heavy cream
1 vanilla bean
12 egg yolks
1 1/2 cups sugar, divided
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1 teaspoon cinnamon
1 tablespoon pumpkin pie spice
1 cup pumpkin puree
Makes 6 (1-cup) servings; 12 (1/2-cup) servings.
Place cream in a large saucepan. Cut the vanilla bean top to bottom and scrape insides into the cream. Discard the bean. Place over medium heat.
Meanwhile, whisk yolks, 3/4 cup sugar, cinnamon and pumpkin pie spice in a bowl. Add the pumpkin puree and whisk to combine.
When cream is warm, slowly add half of the cream into the pumpkin mixture as you whisk; then add the pumpkin mixture to the rest of the cream in the pan as you whisk to combine. Strain the mixture through a fine-mesh strainer back into the bowl.
Preheat oven to 350 degrees. Divide egg mixture among 6 (1-cup) or 12 (1/2-cup) ramekins or souffle dishes. Place smaller dishes in a larger pan(s) with sides and fill with enough hot water to come half way up the sides of the dish(es) in the pan.
Bake 45 to 50 minutes or until centers are set but have the slightest wiggle. Remove dishes from water bath to wire racks. Let cool and then refrigerate. When ready to serve, sprinkle each with sugar (use 1 tablespoon for 1/2-cup ramekins and 2 tablespoons for 1-cup ramekins) and use a propane torch to heat and caramelize the sugar.
Nutritional information per (1/2-cup) serving: 367 calories, 66 percent calories from fat, 27 grams total fat, 16 grams saturated fat, 292 milligrams cholesterol, 29 grams carbohydrates, 1 gram total fiber, 26 grams total sugars, 28 grams net carbs, 4 grams protein, 32 milligrams sodium.