Description
This Pumpkin Custard is a creamy, spiced dessert perfect for fall gatherings. Made with pumpkin puree, warm spices, and a hint of bourbon, it is baked gently in a water bath for a silky texture. Served warm or chilled, it can be topped with whipped cream or caramelized sugar for a delightful brûlée finish.
Ingredients
Scale
Custard Ingredients
- 2 large eggs
- 4 egg yolks
- 1/2 cup maple syrup
- 1 (12-oz.) can evaporated milk
- 3/4 cup heavy cream
- Zest of 1 orange (about 2 tsp.)
- 2 tsp. bourbon (optional)
- 1/2 tsp. kosher salt
- 2 tsp. pumpkin pie spice
- 1/4 tsp. freshly ground nutmeg (optional)
- 1/4 tsp. ground cinnamon (optional)
- 1 (15-oz.) can or homemade pumpkin puree (about 1 ¾ cups)
- 1 tsp. pure vanilla extract
For Serving (Optional)
- Whipped cream
- Granulated sugar (for brûlée topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Place six 4-inch ramekins into a 9”x13” baking dish, preparing for a water bath baking method.
- Prepare Cream Mixture: Bring a tea kettle or pot of water to a boil. In a large mixing bowl, whisk together the whole eggs, egg yolks, and maple syrup until smooth and combined. In a small pot, heat the evaporated milk, heavy cream, orange zest, bourbon (if using), kosher salt, pumpkin pie spice, freshly ground nutmeg, and ground cinnamon until the mixture just begins to simmer, about 4 minutes. Strain the warm mixture to remove the orange zest.
- Combine Mixtures: Slowly stream the warm cream mixture into the egg mixture while whisking constantly to prevent curdling. Then whisk in the pumpkin puree and vanilla extract until the custard mixture is smooth and well combined.
- Fill Ramekins: Divide the pumpkin custard evenly among the prepared ramekins.
- Setup Water Bath and Bake: Place the baking dish with filled ramekins into the oven, then carefully pour the boiling water into the baking dish around the ramekins, reaching about 1 inch depth. Bake until the custard is mostly set but still gently quivers when the ramekin is shaken, approximately 45 minutes. For smaller ramekins, start checking at 35 minutes.
- Cool and Remove from Water Bath: Carefully remove the baking dish from the oven, being cautious to avoid splashing water into the custards. Let the ramekins cool in the water bath for 10 minutes, then carefully remove them.
- Serve Warm or Chill: To serve warm, top with whipped cream and enjoy. Alternatively, let the custards cool to room temperature and refrigerate until fully set, about 2 hours.
- Optional Brûlée Topping: For a caramelized finish, dust each chilled custard with 1 teaspoon granulated sugar. Use a kitchen torch to gradually melt and caramelize the sugar to form a crisp crust. Serve immediately with whipped cream if desired.
Notes
- The bourbon is optional and can be omitted for a non-alcoholic version.
- Using a water bath (bain-marie) ensures the custard bakes evenly and attains a silky texture.
- Check smaller ramekins earlier to avoid overcooking.
- Custard can be prepared ahead of time and refrigerated before the brûlée step.
- If you don’t have a kitchen torch for brûlée, you can skip that step or use the broiler cautiously.
- Use canned pumpkin puree or homemade for best results; avoid pumpkin pie filling which is pre-sweetened and spiced.
Nutrition
- Serving Size: 1/6 of recipe (approximately 1 ramekin)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 210mg
