Name: Pumpkin Custard Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 3 h
Cuisine: American
Ingredients: ¾ cup pumpkin puree; 1 cup heavy cream; 2 large eggs; ⅓ cup brown sugar; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ground ginger; ⅛ teaspoon salt

Description

This rich and creamy Pumpkin Custard is a perfect autumn dessert, blending smooth pumpkin puree with warm spices and a silky custard base. Baked in a water bath for a delicate texture, it makes for an elegant treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Custard

¾ cup pumpkin puree
1 cup heavy cream
2 large eggs
⅓ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon salt

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Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Place 4 to 6 ramekins inside a deep baking dish to prepare for a water bath.
Mix Pumpkin Custard Ingredients: In a mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and uniform.
Add Vanilla Extract: Stir the vanilla extract into the pumpkin mixture to enhance the flavor.
Incorporate Heavy Cream: Slowly whisk in the heavy cream, blending thoroughly until the custard mixture is silky and well combined.
Fill Ramekins: Pour the custard mixture into each ramekin, filling them approximately three-quarters full to allow space for slight expansion during baking.
Create Water Bath: Carefully pour hot water into the baking dish around the ramekins, ensuring the water reaches halfway up their sides. This bath ensures gentle, even cooking.
Bake the Custards: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the edges are set but the centers still jiggle lightly when shaken.
Cool and Refrigerate: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate the custards for at least 2 hours to firm up and develop flavor.
Serve: Serve chilled, topped with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for added warmth and aroma.

Notes

Use fresh pumpkin puree for the best flavor or canned pumpkin puree labeled 100% pumpkin with no additives.
A water bath is essential for gentle cooking to prevent the custard from cracking or becoming rubbery.
Make sure to cool the custards completely before refrigerating to avoid condensation.
For a lighter option, substitute half-and-half for the heavy cream, but the texture will be less rich.
Custards can be prepared a day ahead and kept refrigerated until serving.