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Pumpkin Custard Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 50 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic pumpkin custard recipe offers a smooth, creamy dessert infused with warm spices like cinnamon, nutmeg, ginger, and cloves. Baked gently in a water bath to ensure a silky texture, it’s a perfect seasonal treat that can be served chilled with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease 6 ramekins or custard cups to prevent sticking.
  2. Mix Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, beaten eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and well combined.
  3. Fill Ramekins: Divide the pumpkin custard mixture evenly among the prepared ramekins. Arrange the ramekins in a large baking dish or roasting pan to prepare for the water bath.
  4. Prepare Water Bath: Carefully pour hot water into the baking dish around the ramekins, filling it about halfway up the sides. This water bath will help the custards cook gently and evenly by maintaining a moist heat environment.
  5. Bake Custards: Bake in the preheated oven for 35-40 minutes, or until the custard is set but still slightly jiggly in the center when gently shaken. Then, remove the ramekins from the water bath and let cool to room temperature.
  6. Chill and Serve: Refrigerate the custards for at least 2 hours or 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

  • Use fresh spices if possible for the best flavor.
  • Ensure the water used in the bath is hot to prevent interrupting the cooking process.
  • The custard is done when the edges are set but the center still has slight give; it will firm up more as it cools.
  • For a richer custard, you can substitute some evaporated milk with heavy cream.
  • Leftover custard can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/pumpkin-custard-recipe-2/