April 8th, 2012
Photography by Rob KinghornFood Styling by Ian MuggridgeProp Styling by Jane Hardin
Preheat oven to 325 F. Boil water in kettle.
In a bowl, whisk together first 5 ingredients. Set aside.
In a small saucepan, heat cream over medium heat until just boiling. Remove from heat.
Whisk 2 tablespoons of hot cream into egg mixture. Drizzle in remaining cream, continuing to whisk. Add pumpkin and brandy and combine. Strain through a fine sieve into a 4-cup measure.
Place 4 ramekins inside a baking dish. Pour 3/4 cup of custard into each ramekin and set dish on middle rack in oven. Pour boiling water into dish until water comes halfway up the ramekins. Tip
Be careful not to get any water in the custard. Cover with foil and bake 35-40 minutes or until custards are mostly set. They should have a slight jiggle.
Carefully remove ramekins from water bath and let cool. Cover with plastic wrap and refrigerate a minimum of 3 hours before serving. Time Saver
Custards can be made ahead to this point and refrigerated for up to three days.
To serve, preheat broiler and transfer custards to a baking sheet. Sprinkle 11/2 teaspoons brown sugar over surface of each custard. Place under broiler about 2 inches from heat until sugar is caramelized. Serve immediately.
Per serving: about 518 calories, 50 g fat, 7 g protein, 12 g carbohydrates, 1 g fibre, 55 mg sodium. Excellent source of vitamin A, vitamin B12 and folate.