Serves 6 to 8
- 1 to 2 tablespoons (.5 oz/15 g to 1 oz/30 g) unsalted butter (for greasing ramekins)
- 8 whole eggs
- 2 cups (16 fl oz/ 473 ml) heavy cream
- 1 cup (9 oz/250 g) Pumpkin Pie Mix
- 1/2 teaspoon (.25 fl oz/7.5 ml) pure vanilla extract
- 4 tablespoons (1.9 oz/55 g) brown sugar (for finishing)
- Raise the perforated bottom grill by placing it atop a non-rusting roasting rack.
- Fill the ramekins you will use to cook your custard with water and position them on the perforated grill.
- Fill the water oven with just enough water to come within 1/4- to 1/2-inch (.635 to 1.27 cm) of the top of the ramekin.
- Remove ramekins, empty, and dry them well. Liberally butter the insides of all the ramekins.
- Preheat the water oven to 195°F (90.5°C).
- In a medium bowl, beat the eggs until light yellow.
- Add the heavy cream, Pumpkin Pie Mix, and vanilla extract. Beat again to mix well.
- Pour the pumpkin mixture into each ramekin, almost to the top, and cover with foil.
- Carefully place each filled ramekin into the heated water bath. Cook the custards for at least 1 hour and up to 11/2 hours.
- Remove the ramekins from the water bath, cool to room temperature, and refrigerate for several hours or overnight.
- Bring back to room temperature before serving.
- At serving, sprinkle each serving with 1/2 teaspoon (.08 oz/2.3 g) brown sugar and caramelize the topping with a kitchen torch or under a preheated broiler.
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