INGREDIENTS
180 gs
canned pumpkin puree
1
cinnamon stick
60 gs
dark brown sugar
5 larges
egg yolks
1 tsp
ginger
2 tsps
grand marnier
1/3 cup
granulated sugar
1/2 tsp
ground cinnamon
250 mls
heavy cream
1/4 tsp
kosher salt
1/2 tsp
nutmeg
1/2 tsp
vanilla extract
375 mls
whole milk