Pumpkin Caramel Custard

Ingredients

For the custard:

• 1 small Pumpkin (300g)
• 2 cups Whole Milk
• 1 Vanilla Bean (grated)
• ½ tsp Ginger Powder
• 2 whole Eggs + 2 Egg Yolks
• 1/2 cup Sugar

For Caramelisation:

• 1/2 cup Sugar

Directions

• Cut the pumpkin into big chunks (Peeling is not required).
• Steam for 15 minutes.
• To make the custard, place the milk and the vanilla bean in a medium saucepan and bring to a simmer.
• Whisk together eggs, egg yolks and sugar.
• Add the hot milk mixture into the eggs while whisking.
• Add the pumpkin puree and the ginger powder.
• For making caramel, place the sugar in a small saucepan and cook until you get a medium golden caramel.
• Pour the custard over the caramel and bake it in a water bath for 45 minutes at 320°F (160°C) in the oven.