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Growing up in Spain, our desserts were lighter and smaller portioned; yet, hugely satisfying. My favorite dessert has got to be my grandmother’s custard Crèma Catalana. The recipe is still written down on a post-it in my recipe binder. Every Christmas Eve, I host a dinner at my house for family and friends.
Last year, I pulled my grandmother’s basic recipe out and the Crèmas were an instant hit. This fall, I’ve experimented a bit since I roasted an entire pumpkin and I have a lot of pumpkin puree left. The result: a delicious dish that is so satisfying it will be a hit when you make it.
The caramelized sugar crust is totally optional; but don’t I just look like I’m having a blast with the blow torch? I tell you, I go all out over at the MOMables kitchen! That torch is actually a plumber’s version and not the foodie gourmet one you get for $20 at the store. It was left over from one of my husband’s projects years ago!
Courtesy of MOMables™ Abuela’s Recipe Stash Yield: 6 – 7 Ramekins (depending on size)
Ingredients
- 6 Large Egg Yoks
- 3 Cups Half & Half
- 1 tsp Pure Vanilla Extract
- ½ Cup Granulated Sugar plus 6TB for browning tops
- ½ Cup pumpkin Puree
- 1 tsp Cinnamon, ground
Directions
- Pre-heat oven to 350F. Place ramekins on a cookie sheet (with sides) and fill with enough water so that it comes half way up the sides of the ramekins (water bath).
- In a 2qt pot, heat half & half, vanilla, cinnamon and pumpkin puree over medium heat.
- Place egg yolks and sugar in a small bowl, mix until you achieve a pale yellow color and sugar has dissolved.
- Remove pot from heat and slowly whisk while you incorporate egg mixture into warm milk. Whisk continuously until both mixtures are well combined.
- Fill each ramekin with enough mixture but do not over fill. This yields enough for 6 (5oz) oval ramekins (gratin dishes).
- Place pan in a pre-heated oven on the middle rack and bake for 30-35minutes. To test for doneness, jiggle the pan to see if the custard is set (pudding like). If so, remove and let it cool on counter before refrigerating overnight (you can make these up to 3 days ahead of time).
- Optional: before serving, spread 1 tablespoon of sugar on each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Don’t have a blowtorch? That’s ok, these are delicious without the added sugar.
OMG!!! I am in heaven :)