Description
This Pumpkin Custard is a decadent autumn dessert featuring a smooth, spiced pumpkin filling baked atop a rich caramel base. The custard is infused with classic fall flavors like pumpkin pie spice and vanilla, baked in a water bath to ensure a silky texture, and chilled to perfection. Perfect for holiday dinners or cozy evenings, this recipe yields six elegant servings.
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
- Prepare 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 caramel into six 6-ounce ramekins, swirling each to coat the bottoms evenly. Allow the caramel to cool and harden completely.
- Mix the custard: 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. Add 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt, mixing until fully incorporated.
- Preheat oven and prepare water bath: 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, creating a water bath to ensure even baking.
- Bake the custard: Carefully transfer the water bath to the oven and bake for 40–45 minutes. The custards are done when their centers are just set but still slightly wobbly when gently shaken.
- Cool and chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate the custards for at least 4 hours or overnight to fully set and develop flavor.
- Serve: Just before serving, run a knife around the edges of each ramekin to loosen the custard. Invert onto dessert plates to reveal the beautiful caramel top and enjoy a creamy, spiced pumpkin custard dessert.
Notes
- Use fresh pumpkin puree for the best flavor or well-drained canned pumpkin puree if preferred.
- Be careful when making the caramel as sugar can burn quickly; do not stir once melting begins to avoid crystallization.
- The water bath is essential to prevent cracking and to achieve a smooth custard texture.
- Custards can be made a day ahead and stored in the refrigerator, making this a convenient make-ahead dessert.
- For a dairy-free option, substitute coconut milk or almond milk, but results may vary slightly in texture and flavor.
- If you prefer a less sweet custard, reduce the brown sugar to 1/3 cup.
