Description
This Pumpkin Custard recipe is a smooth and creamy dessert perfect for the fall season. Made with pumpkin puree, warm spices, and a rich custard base, it is gently baked in a water bath to achieve the perfect silky texture. Ideal for holiday gatherings or a comforting treat, it can be served chilled with optional whipped cream and a sprinkle of cinnamon or nutmeg.
Ingredients
Scale
Custard
- 1 (15 oz) can pumpkin puree
- 1 1/4 cups (300 ml) evaporated milk
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For Serving (Optional)
- Whipped cream
- Ground cinnamon or nutmeg, for garnish
Instructions
- Preheat and Prepare Ramekins. Preheat your oven to 350°F (175°C) and lightly grease 6 ramekins or custard cups to prevent sticking and facilitate easy removal of the custard after baking.
- Mix Ingredients. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, beaten eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and fully combined for an even custard base.
- Fill Ramekins. Divide the pumpkin custard mixture evenly among the 6 prepared ramekins, ensuring each is filled uniformly for consistent cooking.
- Prepare Water Bath. Place the ramekins inside a large baking dish or roasting pan. Carefully pour hot water into the baking dish so it comes about halfway up the sides of the ramekins; this water bath helps the custard cook gently and evenly.
- Bake the Custard. Bake in the preheated oven for 35 to 40 minutes, until the custard is set but still slightly jiggly in the center, indicating it is perfectly cooked for a smooth texture.
- Cool and Chill. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours to allow the custard to fully chill and firm up.
- Serve. Before serving, optionally top each custard with whipped cream and a light dusting of ground cinnamon or nutmeg for added flavor and presentation.
Notes
- Ensure the water in the baking dish is hot when poured around the ramekins to maintain even cooking temperatures.
- Do not overbake; the custard should be slightly jiggly to avoid becoming dry or rubbery.
- Use fresh ground spices for the best flavor.
- Can be prepared a day in advance and stored covered in the refrigerator.
- For a dairy-free option, substitute evaporated milk with coconut milk or almond milk, though texture may vary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
