Preheat the oven to 325 degrees F (160 C).
Whisk the pumpkin puree (or 1 1/2 cups canned pumpkin) and egg yolks until smooth. Add the sugar, vanilla, cinnamon and nutmeg and whisk again until well combined. Stir in the cream. Divide the mixture among 8 six- or eight-ounce ramekins or 8 pots de creme pots. Place the ramekins or pots de creme pots in a shallow baking pan. Add enough boiling water to come halfway up the sides of the ramekins. Bake for about 25 minutes or until the custard is almost firm. Remove from water bath and let cool at room temperature. (The custard will thicken up as it cools.) Cover with plastic wrap (or with pots de creme lids) and refrigerate. Serve cold or room temperature.
Makes 8 servings.
Recipe by Jeannette Ferrary and Louise Fiszer
Jeannette and Louise are Bay Area freelance food writers and the authors of several books including Sweet Onions & Sour Cherries and A Good Day for Soup.
Source: Sally's Place
Date: October 4, 2003