Pumpkin Custard N' Ginger Snaps

Pumpkin Custard N' Ginger Snaps

Ingredients:
Custards:
8 egg yolks
One 15-ounce can pumpkin puree
1 1/2 cups heavy cream
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup ginger snap crumbs (about 15 cookies)
1 tablespoon unsalted butter, melted

Pumpkin Whipped cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon pumpkin pie spice

Directions:
1. Preheat the oven to 350°F.
2. To create the custards, beat the yolks with an electric powered mixer until light yellow and creamy. beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Beat the combination until comfortable.
3. Put the bowl with the yolk combination above a saucepan of simmering water and stir until the combination is thickened sufficient to coat the back of a spoon.
4. Pour the custard into 8 custard cups and preset the cups on a sheet pan.
5. Midway in the course of the baking season, blend the ginger snap crumbs and the melted butter. Sprinkle the crumb combination more than the custards and continue baking. Each time performed baking, make it possible for the custards interesting to area temperature.
6. To create the pumpkin whipped cream, whip the heavy cream to soft peaks. Add the powdered sugar and pumpkin pie spice, then whip to stiff peaks. Hold refrigerated until geared up to employ.
7. To close the custards, spoon on the whipped cream or fill a pastry bag and pipe the whipped cream on to each of the custards. Provide chilled or at house temperature.