Description
This smooth and creamy Pumpkin Custard features a delicate balance of sweet caramel and warm pumpkin spices, baked gently in a water bath for a tender, custard-like texture. Perfect as a comforting fall dessert, it combines pumpkin puree with heavy cream, eggs, and pumpkin pie spice to create a rich, elegant treat topped with a luscious caramel layer.
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 packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Make the caramel: In a saucepan over medium heat, melt 1 cup of granulated sugar without stirring until it liquefies completely and turns a deep amber color. Immediately pour the hot caramel into six 6-ounce ramekins, swirling each to evenly coat the bottom. Allow to cool and harden.
- Prepare the custard mixture: 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 and uniform. Gradually whisk in 1 1/4 cups heavy cream and 1/2 cup whole milk. Then, stir in 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until fully combined.
- Bake the custard: Preheat your oven to 325°F (163°C). Pour the pumpkin 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 of the ramekins, creating a water bath. Transfer the dish to the oven and bake for 40 to 45 minutes, or until the custard centers are just set yet slightly wobbly.
- Cool and serve: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the custard to fully set. When ready to serve, run a knife around the edges of each custard and invert onto dessert plates to reveal the smooth caramel topping.
Notes
- Be cautious when handling hot caramel as it can cause severe burns.
- Use a water bath to ensure gentle, even baking to prevent cracking or curdling.
- For best flavor, refrigerate overnight to let the custard fully set.
- Ensure pumpkin puree is smooth for a consistent custard texture.
- Serve chilled for the best taste and firmness.
