Pumpkin Spice Caramel Custard | Baking recipe for celebrations

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For Pumpkin Spice caramel custard, grind all the pumpkin spice ingredients (Cinnamon Stick, Cloves, Nutmeg, All Spice, Dried Ginger) together to form a fine powder. Set aside.

In a heavy-bottomed pan, melt the sugar over medium heat until it turns into a golden-brown caramel. Be cautious not to burn it.
Quickly pour the caramel into individual ramekins or a larger baking dish, coating the bottom evenly. Allow it to cool and harden.

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Preheat your oven to 140C
In a mixing bowl, whisk together eggs, egg yolks, sugar, and vanilla extract until well combined. Add the prepared pumpkin spice mixture to the custard mixture. Adjust according to your taste preference. Gradually add the milk to the egg mixture, whisking constantly.

Pour the custard mixture through a strainer into the caramel-coated ramekins or baking dish.
Place the ramekins or baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for about 40-50 minutes or until the custard is set around the edges but slightly jiggly in the center.

Remove from the oven and let it cool. Once cooled, refrigerate for at least 2-3 hours or overnight to allow the custard to set completely.
To serve, run a knife around the edge of each ramekin and invert the custard onto a serving plate.
Serve chilled, topped with a dollop of whipped cream. Enjoy your delicious Pumpkin Spice Caramel Custard!