Instructions: In a large bowl, mix together the egg yolks, the 3/4 cup sugar, pumpkin, spices, vanilla bean seeds, and orange zest and juice. In a large saucepan, heat the cream to scalding and stir in the egg mixture, a little at a time.

Preheat oven to 225 F. Ladle the mixture into 8 custard dishes. Place the dishes in a high-sided baking pan and add water to fill halfway. Bake for 1 hour, or until the custard is firm. (Do not let the custard brown on top.) Remove and let stand for 1 hour.

Sprinkle the 1/2 cup sugar evenly on top of the baked custards and place under the broiler until the sugar is caramelized. Serve immediately with the Pecan Tuiles.

YIELD: 8 SERVINGS

Pecan Tuiles:
In a large bowl, cream together the butter and sugar. Add the egg whites and mix together well. Add the flour and pecans and mix for 2 minutes.

Chin for 1 hour.

Preheat oven to 325 F. Place dollops of the chilled mixture on, a hot, greased baking sheet. Spread thinly and bake until light golden brown.

Gently remove each tulle with a spatula and bend each over a rolling pin to shape.

Makes 8 to 10 Tuiles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.