Ingredients
4 large eggs
1 cup (250 mL) granulated sugar
1 cup (250 mL) pumpkin purée
1 cup (250 mL) whipping cream
1/2 teaspoon (2 mL) nutmeg
1/2 teaspoon (2 mL) cinnamon
1/8 teaspoon (.5 mL) allspice
2 teaspoons (10 mL) vanilla
Caramel Sauce:
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) hot water
1 tablespoon (15 mL) butter
1/8 teaspoon (.5 mL) salt
1/2 teaspoon (2 mL) vanilla
Preparation
Custard:
Heat eggs and sugar together using a double boiler over medium heat. Beat continuously with a thin wire whisk until light and slightly thickened.
In a second saucepan, heat pumpkin, cream, spices and vanilla over medium heat; slowly bring to a boil (8 to 10 minutes). Remove from heat and strain through a fine sieve. Whisk 1/3 of pumpkin mixture into egg mixture; pour into saucepan, and whisk with remaining pumpkin until completely incorporated.
Return to medium heat and, stirring constantly, cook to a thick custard consistency, about 3 to 4 minutes more. Remove from heat and cool slightly. Pour into four custard cups or martini glasses. Allow to chill overnight or at least 3 hours for custard to set.
Sauce:
Melt sugar in a deep pot. Add water carefully and quickly-it tends to splatter. Bring to boil and reduce heat. Cook 5 minutes until it thickens slightly. Add butter, salt and vanilla. Cool. Spoon over custard.