Description
Experience creamy custard swirled with pumpkin puree and warm spices, baked in a gentle water bath. Each spoonful offers a smooth, rich texture and cozy autumn flavors that linger.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
Instructions
- Preheat the oven to 325°F (160°C) and position a rack in the middle.
- In a saucepan over medium heat, combine the heavy cream, milk, sugar, pumpkin puree, cinnamon, nutmeg, and salt.
- Stir the mixture until it begins to steam, then remove from heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks until smooth.
- Gradually pour the warm pumpkin mixture into the yolks, whisking constantly to prevent curdling.
- Stir in the vanilla extract and strain the custard through a fine-mesh sieve into a pitcher.
- Place six 4-ounce ramekins in a large baking pan and divide the custard evenly among them.
- Pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 30 to 35 minutes, or until the centers are just set but still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature before refrigerating for at least 2 hours.
Notes
- Use full‐fat cream and whole milk for a rich, velvety texture
- Straining the custard ensures a perfectly smooth finish
- Baking in a water bath helps prevent cracks and promotes even cooking
- Chill thoroughly to allow the flavors to meld and the custard to firm up