Description
This Pumpkin Custard recipe is a creamy, spiced dessert perfect for autumn gatherings. Made with canned pumpkin puree, evaporated milk, and warm spices, it’s baked in a water bath to achieve a smooth and delicate texture. Served chilled and optionally topped with whipped cream and a sprinkle of cinnamon or nutmeg, this dessert is both comforting and elegant.
Ingredients
Scale
Main Ingredients
- 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). Lightly grease 6 ramekins or custard cups to prevent sticking.
- Mix Custard Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and well combined.
- Fill Ramekins: Divide the pumpkin custard mixture evenly among the prepared ramekins. Place the ramekins into a large baking dish or roasting pan to prepare for the water bath.
- Prepare Water Bath: Carefully pour hot water into the baking dish around the ramekins so it comes about halfway up the sides. This water bath helps the custards cook gently and evenly, ensuring a smooth texture.
- Bake the Custards: Bake in the preheated oven for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. Once done, carefully remove the ramekins from the water bath and let them cool to room temperature.
- Chill and Serve: Refrigerate the custards for at least 2 hours until completely chilled. Before serving, top each custard with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg for added flavor and presentation.
Notes
- Using a water bath is essential to prevent cracking and to ensure even cooking of the custard.
- Be careful when handling the hot water bath to avoid burns.
- You can adjust the spices to your preference for a milder or stronger flavor.
- This custard can be made a day ahead and stored in the refrigerator.
- For a dairy-free version, substitute evaporated milk with a plant-based evaporated milk alternative.
