Related Posts

Directions

1. 1
   Whisk egg and egg yolks together in a small bowl.
2. 2
   Whisk remaining milk and cornstarch together in a liquid measuring cut.
3. 3
   Whisk 1 1/2 cups milk, cream, cinnamon, nutmeg,ginger and salt together in a medium saucepan set over medium heat. Once the milk mixture is scalding, while whisking the eggs, slowly ladle in a little bit of the hot milk and cream mixture at a time. Once you've added about half of the milk mixture, slowly whisk the egg and milk back into the sauce pan. Turn the heat down to medium-low. Use a wooden spoon to constantly stir the mixture until the mixture is slightly thickened, about 2-3 minutes. Slowly whisk the milk and cornstarch mixture in with the milk, cream, and eggs in the saucepan Continue to stir the mixture until it becomes very thick, about 3-4 minutes.
4. 4
   Remove from heat and whisk in pumpkin pure, bourbon and 2 tbsp butter.
5. 5
   Pour about 1/4 to a 1/3 cup of custard into dessert bowls or ramekins. Top with one crushed Joe Joe.
6. 6
   Pour 1/4 to a 1/3 cup more over the cookies.
7. 7
   Place in the fridge and let cool for 1 hour. Before serving, pour cooled salted caramel on top so that it covers the entire surface.
8. 8
   Garnish with flaked sea salt.