Description
This Pumpkin Egg Custard is a creamy and luscious dessert perfect for autumn or any time you crave a comforting sweet treat. Made with pumpkin puree, warm spices, and baked gently in a water bath, this custard delivers smooth texture and rich flavors in every spoonful.
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 the Oven and Prepare Water Bath: Preheat your oven to 325°F (160°C). Prepare a high-rimmed 9″ x 13″ baking pan by filling it with about an inch of warm water to create a water bath. Place six empty ramekins into the pan, ensuring they sit evenly in the water.
- Mix the Custard: In a large bowl, whisk together the eggs, whole milk, dark brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt until the mixture is smooth and fully combined.
- Fill Ramekins: Carefully fill each of the six ramekins with the pumpkin egg custard mixture, leaving a little space at the top to prevent spilling while baking.
- Bake in Water Bath: Place the baking pan with the filled ramekins and water bath into the preheated oven. Bake for 40 to 50 minutes, or until the custard is set around the edges but still slightly jiggly in the center for the perfect texture.
- Cool and Set: Remove the ramekins from the water bath and allow them to cool at room temperature for at least 2 hours. During this time, the custard will continue to set and develop a luscious smoothness.
Notes
- This custard is wonderfully creamy and luscious, perfect as a cozy autumn dessert.
- The water bath baking technique ensures even, gentle cooking for a smooth texture.
- Nutmeg is optional but adds a warm depth of flavor.
- For best results, use whole milk with at least 3.25% fat content.
- Custards can be refrigerated after cooling and served chilled or gently warmed.
Nutrition
- Serving Size: 1 ramekin (approx. 1/6 of 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
