Description
This Pumpkin Custard recipe offers a creamy, smooth dessert perfect for fall or any time you crave a comforting treat. Made with pumpkin puree and warm spices, it is gently baked in a water bath to achieve a delicate, silky texture that melts in your mouth.
Ingredients
Scale
Custard Ingredients
- ¾ cup pumpkin puree
- 1 cup heavy cream
- 2 large eggs
- â…“ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- â…› teaspoon salt
Instructions
- Preheat oven and prepare water bath. Preheat your oven to 325°F (160°C). Place 4 to 6 ramekins inside a deep baking dish that will be used for a water bath to ensure gentle, even cooking of the custards.
- Mix dry and pumpkin ingredients. In a mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
- Add vanilla extract. Stir in the vanilla extract to incorporate its aromatic flavor into the custard mixture.
- Incorporate heavy cream. Slowly whisk in the heavy cream until the custard base is silky, smooth, and uniformly blended.
- Fill ramekins. Pour the custard mixture evenly into the prepared ramekins, filling each about three-quarters full to allow room for gentle expansion while baking.
- Create the water bath. Carefully pour hot water into the deep baking dish around the ramekins, filling it to halfway up their sides to provide moist, even heat.
- Bake the custard. Bake in the preheated oven for 40 to 45 minutes, or until the edges are set but the centers remain slightly jiggly when gently shaken.
- Cool and refrigerate. Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours to fully set the custard and enhance the flavors.
- Serve. Serve chilled, optionally topped with whipped cream and a sprinkle of cinnamon or nutmeg for an extra touch of spice and elegance.
Notes
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree labeled as 100% pumpkin (not pumpkin pie filling).
- The water bath helps prevent the custard from cracking and ensures even gentle cooking.
- For a dairy-free version, substitute heavy cream with coconut cream (note this will alter flavor and texture).
- Custards will keep refrigerated, covered, up to 3 days.
- You can adjust spices to taste, adding more cinnamon or nutmeg depending on your preference.
