Description
This Pumpkin Custard is a velvety smooth, spiced dessert perfect for fall. Made with pumpkin puree, warm spices, and a touch of bourbon, it is baked in a water bath to ensure a creamy, delicate texture. Serve it warm with whipped cream or topped with a caramelized sugar crust for an elegant brûlée finish.
Ingredients
Scale
Custard Base
- 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 and Prepare Ramekins: Preheat your oven to 325°F (163°C). Place six 4-inch ramekins into a 9×13-inch baking dish to prepare for the water bath baking.
- Simmer Milk Mixture: Bring water to a boil in a tea kettle. In a large bowl, whisk together the eggs, egg yolks, and maple syrup until smooth. In a small pot, gently heat the evaporated milk, heavy cream, orange zest, bourbon (if using), kosher salt, pumpkin pie spice, nutmeg, and cinnamon over medium heat until it reaches a gentle simmer, about 4 minutes. Strain out the orange zest to keep the custard smooth.
- Combine Mixtures: Slowly whisk the warm milk mixture into the egg mixture in a steady stream while whisking constantly to prevent curdling. Next, whisk in the pumpkin puree and vanilla extract until the custard is perfectly smooth and evenly combined.
- Fill Ramekins and Prepare Water Bath: Evenly divide the pumpkin custard mixture among the prepared ramekins. Place the baking dish with ramekins in the oven, then carefully pour the boiling water around the ramekins, filling the dish to about 1 inch deep to create a water bath that ensures gentle, even cooking.
- Bake Custard: Bake the custards until mostly set but still slightly jiggly in the center when gently shaken, about 45 minutes. For smaller ramekins, start checking at 35 minutes to avoid overbaking.
- Cool and Remove from Water Bath: Carefully remove the baking dish from the oven without splashing the water into the ramekins. Let the ramekins cool in the water bath for 10 minutes, then remove them from the water.
- Serve or Chill: You can serve the custard warm topped with whipped cream. Alternatively, allow the custards to cool to room temperature, then refrigerate for about 2 hours until fully set.
- Brûlée Topping (Optional): Sprinkle about 1 teaspoon of granulated sugar evenly on the surface of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Serve immediately with whipped cream if desired.
Notes
- If you don’t have bourbon, you can leave it out—the custard will still be flavorful.
- Straining the milk mixture after heating ensures a smooth custard with no zest bits.
- The water bath is key to cooking the custard gently and preventing cracking or curdling.
- Check the custards early if using smaller ramekins to avoid overcooking.
- For a richer flavor, use pure maple syrup instead of regular sugar.
- Use a kitchen torch carefully when caramelizing the sugar topping to avoid burning.
Nutrition
- Serving Size: 1 ramekin (approx. 1/6 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 220mg
