Description
This classic Pumpkin Custard recipe features a smooth, creamy base infused with warm pumpkin pie spices and topped with a rich caramel layer. Baked in a water bath, this dessert offers a perfect balance of sweet caramel and spiced pumpkin custard for a comforting fall treat.
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 and turns a deep amber color. Immediately pour the hot caramel into six 6-ounce ramekins, swirling each to coat the bottoms evenly. Let the caramel cool and harden completely before proceeding.
- 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 the mixture is smooth and well combined. Slowly whisk in 1 1/4 cups heavy cream and 1/2 cup whole milk to incorporate fully. Add 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt, mixing until evenly blended.
- Bake the custard: Preheat your oven to 325°F (163°C). Pour the 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 baking dish to the oven and bake for 40 to 45 minutes, or until the centers are just set but still slightly wobbly when gently shaken.
- Cool and chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate the custards for at least 4 hours or preferably overnight to let the flavors meld and the texture set firmly.
- Serve: To serve, run a knife carefully around the edges of each custard to loosen it. Invert each ramekin onto a dessert plate to release the custard and reveal the glossy caramel topping. Enjoy this silky smooth pumpkin custard as a perfect seasonal dessert.
Notes
- Ensure the caramel reaches a deep amber color but does not burn for the best flavor.
- Use a water bath to gently bake the custard and achieve a smooth, creamy texture without curdling.
- For pumpkin puree, use homemade or canned 100% pumpkin, not pumpkin pie filling, to control sugar and spices.
- Custards can be made a day ahead and stored in the refrigerator for convenience.
- Be cautious when handling hot caramel to avoid burns.
