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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a large bowl, combine egg yolks, cream, pumpkin, maple syrup, brown sugar, vanilla, cinnamon and nutmeg; whisk until smooth. Spoon pumpkin mixture evenly into eight 6-ounce ramekins or custard cups.
Place ramekins in a large roasting pan. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
Bake for 40 to 45 minutes or until edges are set (centers will shake slightly). Carefully remove ramekins from water; cool completely on a wire rack. Cover and chill for 4 to 8 hours.
Before serving, let ramekins stand at room temperature for 20 minutes. Meanwhile, in a heavy medium skillet, heat granulated sugar over medium-high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook for about 5 minutes or until all sugar melts and is golden, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. (If sugar hardens in the pan, return to heat; stir until melted.) Serve immediately.