Serves 4
4人份
材料：
? Cup Plain ?Milk
1/3杯普通牛奶
1 Cup Pumpkin Puree
1杯南瓜泥
? Cup Granulated Sugar
1/4杯砂糖
1 Tablespoon Dark Brown Sugar
1湯匙黑糖
1 Tablespoon ?Margarine?or Coconut Oil, Melted
1湯匙黃油蜓席，或者融化的椰子油
1 ? Teaspoons Cornstarch
1茶匙半玉米淀粉
1 Teaspoon Ground Cinnamon
1茶匙肉桂粉
? Teaspoon Ground Ginger
半茶匙姜粉
Pinch Ground Cloves
一撮丁香粉
4–6 Teaspoons Granulated Sugar
4-6茶匙砂糖
步驟：
Place the soymilk, pumpkin, both sugars, and margarine or coconut oil in medium saucepan over moderate heat and cook gently until the sugar has dissolved. Whisk in starch thoroughly so that no lumps form, and follow it with all ?the spices. Stirring continuously, cook for about 5–10 minutes until the mixture has slightly thickened and small bubbles have begun to break on the surface. Equally divide the mixture between four 3-ounce ramekins, and tap them gently on the counter to smooth out the top. Let the custard cool to room temperature before moving the ramekins into your refrigerator to chill for at least 3 hours.
把牛奶乘客、南瓜和糖以及黃油或者椰油放在一只煎鍋里面董济，開中火，慢慢熬制坠敷，直到糖溶解掉。把玉米淀粉拌入厂捞，這樣的話就不會結(jié)塊睁本，然后加入所有的香料。繼續(xù)攪拌啡莉，大約要熬制5-10分鐘港准，直到所有的混合物變濃稠，并且有一些小氣泡開始產(chǎn)生咧欣。把這些混合物分成4份浅缸，輕輕拍打一下，讓表面稍平魄咕。先讓它們冷卻到室溫衩椒，然后再放進冰箱，冷卻至少3小時哮兰。
When ready to serve, sprinkle a heaping teaspoon of sugar over the top, and brown them either with a small kitchen torch, or under your oven’s broiler for a few minutes, keeping an eye on them the whole time so as not to scorch. Allow the caramelized sugar a minute or two to cool and set before serving.
當要吃的時候毛萌，在表面撒上一些糖，用廚房里的小火把它們烤成棕色喝滞，或者放進烤箱烤一小會兒阁将。盯著它們以免烤焦。讓焦糖冷卻1-2分鐘后再食用~
