Pumpkin Custard

Instructions

1. Preheat the oven
   Preheat your oven to 325°F (165°C). Place a kettle or pot of water on the stove to boil for the water bath.
2. Prepare the ramekins
   Arrange six 6-ounce ramekins in a large baking dish with at least 2-inch high sides.
3. Mix the custard base
   In a medium bowl, whisk together the egg yolks and sugar until pale yellow and slightly thickened, about 2-3 minutes. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until thoroughly combined.
4. Heat the dairy
   In a small saucepan over medium heat, warm the heavy cream and milk until steam rises and small bubbles form around the edges (do not boil). Remove from heat.
5. Temper the eggs
   Slowly pour about 1/4 cup of the hot cream mixture into the egg mixture while whisking constantly. This prevents the eggs from curdling. Gradually add the remaining hot cream, continuing to whisk.
6. Strain and fill
   Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Divide the mixture evenly among the prepared ramekins.
7. Prepare water bath and bake
   Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
8. Cool and serve
   Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Serve chilled with a dollop of whipped cream if desired.