Description
This Pumpkin Custard recipe offers a delightful fusion of creamy pumpkin puree and warm spices baked to perfection with a rich caramel base. Perfectly set in a water bath, this custard is smooth and luscious, making it an ideal autumn dessert or festive treat.
Ingredients
Scale
Caramel
- 1 cup granulated sugar
Custard
- 3 large eggs
- 2 egg yolks
- 1 cup pumpkin puree
- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Make the caramel: In a saucepan over medium heat, melt 1 cup of granulated sugar without stirring until it liquefies and turns a deep amber color. Immediately pour the hot caramel into six 6-ounce ramekins, swirling each to coat the bottom evenly. Allow the caramel to cool and harden.
- Prepare the custard mixture: In a large bowl, whisk together 3 large eggs, 2 egg yolks, 1/2 cup packed brown sugar, and 1 cup pumpkin puree until smooth. Gradually whisk in 1 1/4 cups heavy cream and 1/2 cup whole milk. Then add 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt, mixing well to combine.
- Preheat and prepare for baking: Preheat your oven to 325°F (163°C). Pour the custard mixture evenly into the caramel-lined ramekins. Place the ramekins in a deep baking dish and carefully pour hot water around them until it reaches halfway up the sides of the ramekins to create a water bath.
- Bake the custard: Transfer the baking dish carefully to the oven and bake for 40 to 45 minutes, or until the custard centers are just set with a slight wobble when gently shaken.
- Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set the custard.
- Serve: To serve, run a knife around the edges of each ramekin to loosen the custard, then invert onto dessert plates to reveal the glossy caramel top. Enjoy!
Notes
- Ensure the caramel does not burn by heating sugar slowly and avoiding stirring after melting begins.
- Use a water bath to promote even baking and prevent cracking or curdling of the custard.
- The custard is best served chilled to allow flavors to meld and texture to set fully.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree labeled 100% pumpkin.
- For a dairy-free version, substitute heavy cream and whole milk with coconut cream and almond milk, respectively, though texture and flavor will vary.
