👉🏻 Mix the 3/4 cup of heavy cream, 1/2 cup of milk, 1/4 cup of pumpkin puree, 1 tbsp of vanilla, 1 tbsp of cinnamon, and heat over medium heat. Once it boils, reduce to low and simmer for 5 min.
👉🏻 Beat 3 egg yolks with 1/4 cup of sugar, then, slowly add the milk mixture, through a strainer
🎃 if you are using pumpkins: cut them open, remove the filling, and bake at 360F for 15 min.
👉🏻 Pour the mixture into pumpkins or ramekins, bake at 325°F for 16-20 min; you’ll know they’re ready when only the center jiggles.
👉🏻 Let them chill in the fridge for a couple of hours; sprinkle with white sugar and caramelize ideally using a torch.
