[Update my dinner status], I'm making this tonight.
10 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
Preparation
1. Preheat oven to 325
2. In a 2-3 quart pan over medium-heat, stir cream, milk, and brown sugar until sugar is dissolved, 2-4 minutes. Remove from heat.
3. In a bowl, whisk egg yolks until light yellow. Add sugar and whisk until blended. Gradually whisk a fourth of the hot cream mixture until egg mixture. Then slowly whisk in remaining cream mixture and the pumpkin, chai, orange peel, vanilla, nutmeg and cinnamon.
4. Divide mixture among six ramekins (3/4 cup). Set in a 12x16 inch roasting pan at least 2 inches deep. Set pan in oven and pour in boiling water to halfway up sides of ramekins.
5. Bake until custards barely jiggle when gently shaken, 45 to 50 minutes. Lift ramekins out of water and let cool on racks for 30 minutes, then chill until cold, at least 1 hour. Cover when cold.
