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Ingredients
- 2 cups heavy cream
- 2 cups half and half
- 1/3 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 vanilla bean
- 9 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
Details
Preparation
Step 1
Bring cream, half and half, puree, vanilla bean and cinnamon to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream then whisk egg mixture into remaining cream in saucepan.
Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170 degrees F. on thermometer, about 5 minutes (do not let boil).
Pour custard through a fine sieve into a bowl and cool, stirring occasionally.
Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
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