Description
This Pumpkin Egg Custard recipe offers a creamy, luscious dessert perfect for fall gatherings or a cozy treat. Made with simple ingredients like pumpkin puree, eggs, whole milk, and warm spices, it is baked in a water bath to achieve a smooth, delicate texture. The custard is subtly sweet with a hint of cinnamon and nutmeg, making it a delightful classic dessert with an autumn twist.
Ingredients
Scale
Custard Ingredients
- 3 large eggs
- 2 cups whole milk (3.25% or higher fat content)
- 1/2 cup dark brown sugar
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp salt
Instructions
- Preheat oven and prepare water bath: Preheat your oven to 325°F (163°C). Place a high-rimmed 9″ x 13″ baking pan on the oven rack and fill it with about an inch of hot water. This water bath will help cook the custard gently and evenly.
- Mix custard ingredients: In a large bowl, whisk together the eggs, whole milk, dark brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg if using, and salt until fully combined and smooth.
- Fill ramekins: Pour the custard mixture evenly into six empty ramekins placed inside the prepared water bath pan, making sure the water comes about halfway up the sides of the ramekins.
- Bake the custard: Carefully place the pan with the water bath and ramekins into the preheated oven. Bake for 40–50 minutes or until the custard is set around the edges but still slightly jiggly in the center.
- Cool the custard: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours to let the custard fully set and thicken before serving.
Notes
- For best texture, ensure the water bath remains steady to prevent cracking or uneven cooking of the custard.
- If you prefer a spicier custard, add more cinnamon or a pinch of ground cloves.
- Use fresh pumpkin puree or canned pure pumpkin, but avoid pumpkin pie filling as it contains extra sugars and spices.
- Allow custard to cool completely; it continues to set as it chills for a creamy finish.
- This recipe can be doubled easily by using more ramekins and a larger water bath pan.
Nutrition
- Serving Size: 1 ramekin (approximately 1/6 recipe)
- Calories: 171 kcal
- Sugar: 23 g
- Sodium: 175 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 101 mg
