Earl Grey Pumpkin Caramel Custard Pots

Ingredients

Caramel

• ½ cup (100 g) granulated sugar
• 2 tbsp water

Custard

• 1 cup whole milk
• ¾ cup heavy cream
• 2 Earl Grey tea bags
• ¾ cup plain pumpkin purée
• ⅓ cup (65 g) granulated sugar
• 3 large eggs
• ½ tsp ground cinnamon
• ⅛ tsp fine salt
• 2 tbsp roasted unsalted pumpkin seeds

Equipment

Six 6-oz ramekins, roasting pan, saucepan, fine sieve, instant-read thermometer

Allergens and ingredient notes: Milk, egg.

Step by step

1. Heat oven to 325°F (165°C). Place ramekins in roasting pan. Cook caramel sugar and water in a small pan over medium heat without stirring after boiling until amber, about 5–8 minutes. Immediately divide between ramekins, tilting carefully with oven mitts to cover bases; caramel is extremely hot.
2. Heat milk and cream until steaming, remove from heat and steep tea bags 5 minutes. Remove bags without squeezing. Whisk pumpkin, custard sugar, eggs, cinnamon and salt smooth; slowly whisk in warm dairy. Strain and divide among ramekins.
3. Pour hot water into roasting pan to halfway up ramekin sides. Bake 35–45 minutes until edges are set and centers wobble slightly as one piece, reaching 160°F (71°C). Lift ramekins from water with mitts and cool 1 hour, then refrigerate at least 4 hours.
4. Serve in ramekins, scattering 1 tsp pumpkin seeds over each. Spoon down to caramel base with every serving.

The Devotti twist: Black tea and bergamot bring a fragrant edge to pumpkin custard, with caramel hidden beneath rather than piled on top.

Make ahead and storage

Refrigerate covered up to 3 days. Add seeds immediately before serving.