• 2 ounce white chocolate, chopped

  • 1 teaspoon vanilla extract
  • 2 cups half and half
  • 1 1/2 cup whole milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon coriander
  • 1/3 cup pumpkin puree
  • 5 egg yolks
  • 2 tablespoons cornstarch


Pre heat oven to 300°F. Place chopped chocolate into a mixing bowl. In sauce pan combine vanilla extract, half and half, milk, sugar, salt, spices and pumpkin. Whisk to combine. in small bowl whisk together the egg yolks and cornstarch until they are combined and smooth. Then whisk into milk mixture.

Bring the entire mixture to a boil over medium high heat, stirring constantly. It will thicken in about 1-2 minutes. Remove from heat and strain into a bowl containing the white chocolate.

Bring 2 quarts water to boil. Place ramekins into a shallow pan lined with a clean kitchen towel. Divided the custard mixture into the ramekins. Place pan into oven and carefully pour the boiling water around the ramekins until water comes about 1/2 way up. Gently slide into the oven and bake for 30-45 minutes.
Remove from the water to cooling rack. When room temperature cover with plastic and refrigerate until cold.

At service, place small amount of natural sugar over each custard. Using kitchen torch, held 4 inches from top of ramekin, melt the sugar using a circular motion until it turns to caramel and is crisp.

Serve immediately!


printable page