Description
This Pumpkin Egg Custard is a creamy and luscious dessert blending the warm flavors of pumpkin, cinnamon, and nutmeg with a smooth, custardy texture. Baked in a water bath to achieve the perfect silky consistency, it’s an inviting seasonal treat that’s easy to prepare and perfect for autumn or holiday gatherings.
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 in the oven and add about an inch of hot water to create a water bath. This will help the custard cook gently and evenly.
- Mix Custard Ingredients: In a large mixing 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: Carefully pour the custard mixture into six empty ramekins, distributing it evenly among them.
- Bake the Custard: Place the filled ramekins into the prepared water bath inside the baking pan. Bake for 40-50 minutes or until the edges of the custard are set but the center remains slightly jiggly when gently shaken.
- Cool and Set: Remove the ramekins from the water bath and allow the custards to cool at room temperature for at least two hours. The custard will continue to set and achieve a silky texture as it cools.
Notes
- This pumpkin egg custard yields a smooth, creamy, and luscious dessert perfect for fall or holiday seasons.
- Use a water bath during baking to prevent cracking and ensure even cooking.
- For best results, do not overbake as custard will keep setting as it cools.
- Optional nutmeg adds an extra warm spice note to the custard.
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
