Pumpkin Spiced Coffee Creme Custard
With Autumn in full swing I knew I needed a new Pumpkin spiced dessert in my arsenal for this season. While this certainly hit the spot on this cold, windy, wet October evening; my only problem is now I want more and I can guarantee so will you! Eat is warm out of the oven or chilled; either way it is utterly fantastic!
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1 Cup of Heavy Cream
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1 Cup of Pumpkin Spiced Coffee Creamer
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2 teaspoons instant coffee granules
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5 egg yolks
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1 cup granular Splenda or granulated Sugar
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Pinch salt
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2 teaspoons vanilla
Heat and whisk the Pumpkin Spiced Coffee Creamer, Heavy Whipping Cream and Instant Coffee Granules just to a simmer; remove from the heat and cool slightly. About 15 minutes.
In a medium bowl, whisk the remaining 5 egg yolks, 1 Cup of sweetener, pinch of salt, 2 teaspoons vanilla together. Temper the egg mixture by gradually whisking in a small amount of the cream mixture. Be careful not to scramble the egg mixture.
Pour into four ramekins and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the ramekins. Bake at 400º for about 40-50 minutes. Watching carefully the last 10 minutes, when the tops become golden brown and slightly crisp on top all is ready!
Sprinkled with a little pumpkin spice and now everything is nice!
