"Butterscotch pudding gets an autumnal makeover with the addition of pumpkin puree and a fluffy, spiced whipped cream topping. This is my pumpkin-butterscotch custard with spiced whipped cream. It's like the butterscotch pudding of your dreams with autumnal spices. The first thing you want to do is make a caramel. It may smell a little burnt, but that's OK. Add the remaining cream and milk, stirring until the sugar dissolves."
"And whisk together your eggs, your egg yolks and salt. Add a splash of the hot caramel mixture to the eggs, whisking constantly. Add some pumpkin and some pumpkin pie spice. Give it a good mix until it's nice and smooth. You want to bake it until the custard is just set around the edges, but the center should still be jiggly. Serve the custard dolloped with whipped cream, sprinkle with more pumpkin spice and dig right in."
Make a caramel base, then add remaining cream and milk and stir until sugar dissolves. Whisk whole eggs, egg yolks, and salt, then temper them by adding a splash of the hot caramel mixture while whisking constantly. Fold in pumpkin puree and pumpkin pie spice, mixing until smooth. Pour into ramekins and bake until the edges are set with a slightly jiggly center. Chill, then serve topped with a fluffy spiced whipped cream. Sprinkle additional pumpkin pie spice on top before serving. Expect a silky butterscotch custard with warm autumn spice notes.
Read at www.nytimes.com
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