Description
This rich and creamy Pumpkin Custard recipe combines the warm flavors of pumpkin and pumpkin pie spice with a smooth caramel base. Baked in a water bath to achieve a delicate, custard-like texture, it is the perfect autumn dessert to impress your guests with its elegant appearance and decadent taste.
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. Once caramelized, immediately pour the hot caramel into six 6-ounce ramekins, swirling each to coat the bottom evenly. Allow the caramel to cool and harden before proceeding.
- 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 and well combined. Gradually whisk in 1 1/4 cups heavy cream and 1/2 cup whole milk. Add 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt, whisking until the mixture is fully blended and smooth.
- Set up the water bath and bake: Preheat your oven to 325°F (163°C). Pour the custard mixture evenly into the caramel-lined ramekins. Place all ramekins in a deep baking dish or roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath to gently and evenly cook the custard. Bake in the preheated oven for 40 to 45 minutes, or until the custard centers are just set but still slightly wobbly when shaken.
- Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover and refrigerate the custards for at least 4 hours, preferably overnight, to allow them to fully set and develop flavor.
- Serve the custard: Just before serving, run a knife carefully around the edge of each ramekin to loosen the custard. Invert each custard onto a dessert plate, revealing the beautiful caramel top. Serve chilled and enjoy this luxurious pumpkin dessert.
Notes
- Be careful when melting the sugar to avoid burning it; do not stir the sugar while it melts to ensure even caramelization.
- The water bath helps to prevent the custard from curdling and results in a smooth, silky texture.
- If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- Make sure the hot water for the bath is preheated to speed cooking and maintain even temperature.
- Use full-fat dairy for the creamiest custard texture and best flavor.
