Servings: 1.75 cups
Equipment
Ingredients
- 1 cup milk ~240g
- 1/2 cup pumpkin puree ~120g
- 1 teaspoon pumpkin pie spice
- 2 egg yolks medium or large, about 30-35g
- 3 tablespoons cornstarch 30g
- 7 tablespoons brown sugar 93g
- 1 teaspoon vanilla extract
- 2 tbsp unsalted butter 28g
Instructions
- Boil Milk Mixture: In a pot, whisk together milk, pumpkin puree, vanilla extract, pumpkin pie spice, and sugar. Bring to a boil, stirring occasionally.1 cup milk, 1/2 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, 7 tablespoons brown sugar
- Prep Yolks: Whisk egg yolks in a large bowl and stir in cornstarch. Add a couple of teaspoons of the milk mixture to thin things out.2 egg yolks, 3 tablespoons cornstarch
- Temper Eggs: Gradually pour hot milk mixture into the yolks, whisking constantly, until fully combined.
- Cook Until Thick: Return the mixture to the pot and cook over medium heat, stirring, until it thickens and starts to bubble.
- Whisk Off Heat: Remove from heat and whisk for about a minute off heat.
- Stir in Butter: Add butter and stir until melted.2 tbsp unsalted butter
- Taste and Adjust: Add sugar or pumpkin pie spice if needed.
- Strain (Optional): Strain through a mesh strainer for a smoother texture.
- Cover and Chill: Cover with plastic wrap and cool at room temperature, then refrigerate.
- Whisk and Use: Whisk chilled cream until smooth before using.
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