Description
This smooth and creamy Pumpkin Custard is a comforting dessert made with pumpkin puree, warm spices, and a delicate custard base baked in a water bath for a perfectly tender texture. It’s a seasonal favorite that can be enjoyed chilled and topped with whipped cream and a sprinkle of cinnamon or nutmeg for a festive finish.
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
- Prepare the Oven and Ramekins: Preheat your oven to 350°F (175°C). Lightly grease 6 ramekins or custard cups to prevent the custard from sticking.
- Mix 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, ensuring even distribution of spices and sugar.
- Fill Ramekins: Divide the pumpkin custard mixture evenly among the prepared ramekins. This ensures uniform baking for all servings.
- Prepare Water Bath: Place the ramekins into a large baking dish or roasting pan. Carefully pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. This water bath helps the custard cook gently and evenly without curdling.
- Bake the Custard: Bake the custards in the oven for 35-40 minutes or until the custard is set but still slightly jiggly in the center. The texture should be creamy and not fully rigid.
- Cool and Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate the custards for at least 2 hours or until completely chilled.
- Serve: Before serving, top each custard with a dollop of whipped cream and a light sprinkle of ground cinnamon or nutmeg for enhanced flavor and presentation.
Notes
- Using a water bath is crucial for even cooking and prevents the custard from cracking or curdling.
- You can substitute evaporated milk with whole milk or half-and-half, but the texture may be slightly different.
- For a dairy-free version, substitute evaporated milk with coconut milk and ensure the whipped topping is also dairy-free.
- Make sure not to overbake; the custard should remain slightly jiggly in the center to maintain a creamy texture.
- This custard can be made a day ahead and stored covered in the refrigerator for convenience.
