Traditional Crema Catalana often contains citrus and cinnamon, but our holiday version of this custard is made with pumpkin and a variety of spices. It is so creamy and rich you may never serve pumpkin pie again.
Makes 6 servings.
Prep Time: 45 min.
Cook Time: 40 min.
1 pint heavy cream
1/2 cup milk
1 1/2 teaspoons vanilla
1 tablespoon brown sugar
3/4 cup granulated sugar
7 large egg yolks
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
Pinch ground allspice
Pinch ground cloves
1 cup pureed cooked pumpkin
1/2 cup raw or turbinado sugar, for topping
Preheat oven to 300° F.
Scald cream, vanilla, brown sugar and spices in heavy saucepan.
Beat egg yolks and granulated sugar with electric mixer until pale yellow and thick.
Very slowly pour cream mixture into yolk mixture while beating at lowest speed.
Whisk in pumpkin and skim off foam.
Carefully ladle in 1/2 cup cazuelas and place in large roasting pan.
Pour very hot water into roasting pan until water level is 2/3 of the way up sides of cazuelas.
Bake for approximately 40 minutes. Do not overbake, middles can still be a little "nervous".
Remove from oven, let cool. Chill for at least 3 hours before serving.
Just before serving, sprinkle top with raw sugar and caramelize with propane torch, broiler or iron/salamander until top is browned and bubbly.