It’s pumpkin season! It makes me happy to see them on sale everywhere.
It also inspires me to develop new honey recipes. This one is especially tasty!
2 cups heavy cream
1/2 cup honey
4 teaspoons granulated sugar
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup canned pumpkin
Preheat the oven to 300 degrees F.
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream and honey . Bring to a bare simmer over medium-high heat, stirring to dissolve the honey. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the granulated sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Garnish with cinnamon and whipped cream. Enjoy!