Creamy custard base
2/3 cup of sugar
1/4 cup of water
Pumpkin puree
1 cup of milk
1 cup of cooked pumpkin
1/2 cup of sugar
1 teaspoon of vanilla extract
1/2 teaspoon of Jamaican pepper
3 eggs
Accompaniment
4 ramekins, 8.5 cm in diameter
Creamy custard base
2/3 cup of sugar
1/4 cup of water
Pumpkin puree
1 cup of milk
1 cup of cooked pumpkin
1/2 cup of sugar
1 teaspoon of vanilla extract
1/2 teaspoon of Jamaican pepper
3 eggs
Accompaniment
4 ramekins, 8.5 cm in diameter
Creamy custard base
Mix the sugar and water and bring to a medium heat, stirring until the sugar dissolves
Let it simmer for about 7 minutes
Pour the caramel into the ramekins, rotating them to coat the bottom and sides
Reserve and preheat the oven to high temperature
Pumpkin puree
Mix the pumpkin, eggs, sugar, vanilla extract, and Jamaican pepper
Gradually add the milk, mix well, and pour into the ramekins
Bake in a water bath until the edges are set
Let it cool and refrigerate for 2 hours before serving.
