Description
This Pumpkin Custard recipe features a creamy, spiced pumpkin filling with a smooth caramel base. Baked in a water bath to achieve a delicate, silky texture, this dessert is perfect for fall celebrations or any time you crave a comforting, elegant 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 deep amber. Immediately pour the caramel into six 6-ounce ramekins, swirling each to evenly coat the bottoms. Let the caramel cool and harden completely.
- 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 the mixture is smooth. Gradually whisk in 1 1/4 cups heavy cream and 1/2 cup whole milk, followed by 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until fully combined.
- Preheat oven and assemble custard: Preheat your oven to 325°F (163°C). Pour the pumpkin custard mixture evenly into the caramel-lined ramekins. Place the ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath for gentle baking.
- Bake the custard: Transfer the baking dish to the oven and bake the custards for 40–45 minutes, or until the centers are just set and slightly wobbly when gently shaken.
- Cool and chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight to let the custard firm up and flavors meld.
- Serve: Before serving, run a knife gently around the edges of each custard to loosen it. Invert onto dessert plates to reveal the glossy caramel topping and enjoy your creamy pumpkin custard.
Notes
- Be careful when melting sugar for caramel, as it can quickly burn if left unattended.
- Using a water bath during baking helps achieve a smooth and creamy custard texture by preventing cracking.
- Refrigeration overnight enhances the custard’s flavor and allows it to set perfectly.
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if preferred.
- For best results, use fresh pumpkin puree or high-quality canned pumpkin.
