Pumpkin Custard

← desserts
adapted from Nourished Kitchen
Ingredients
2 cups pumpkin purée (from 1 pie pumpkin, or one 15oz can of pumpkin purée)
9 egg yolks (beaten)
2 cups heavy cream
3/8 cup (6Tbsp) brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
whipped cream (to serve)

Directions
Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.

Whisk pumpkin purée, egg yolks, cream, sugar and spices together in a large mixing bowl until uniformly blended.

Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath. Bake until just set, about 40 to 50 minutes.

Cool to room temperature, and serve with sweetened whipped cream.