From: Chef/Owner Jose Luis Ugalde, Cafe Gibraltar, El Granada, CA. Yield: 12 servings. 1 pumpkin (about 3 lb.), seeded and quartered pinch of salt 2 Tbsp. light brown sugar, plus ¾ cup for caramelizing 1 qt. California heavy cream ½ tsp. ground cinnamon ½ tsp. ground cloves ½ tsp. ground nutmeg ½ cup maple syrup ½ cup condensed milk 1 tsp. vanilla extract 12 egg yolks Place pumpkin on a sheet pan; rub with salt and 2 Tbsp. ...
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