Description
This creamy pumpkin custard offers a comforting and flavorful dessert with the warm spices of cinnamon, nutmeg, ginger, and cloves. Baked gently in a water bath, it delivers a smooth, velvety texture perfect for fall or any occasion. Serve chilled with a dollop of whipped cream and a sprinkle of spice for a delightful treat.
Ingredients
Scale
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
- Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C). Lightly grease 6 ramekins or custard cups to prevent sticking.
- Mix Custard 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.
- Fill Ramekins: Divide the pumpkin custard mixture evenly among the prepared ramekins, ensuring each has the same amount for even cooking. Place the ramekins into a large baking dish or roasting pan.
- Create Water Bath: Carefully pour hot water into the baking dish around the ramekins until the water reaches about halfway up the sides of the ramekins. This water bath helps the custard cook gently and evenly, preventing cracking or curdling.
- Bake the Custard: Bake in the preheated oven for 35-40 minutes, or until the custards are set but still slightly jiggly in the center when gently shaken. Remove the ramekins from the water bath and allow them to cool to room temperature.
- Chill Before Serving: Refrigerate the custards for at least 2 hours or until completely chilled. Before serving, top with whipped cream and a sprinkle of ground cinnamon or nutmeg for added flavor and presentation.
Notes
- Use full-fat evaporated milk for the creamiest texture.
- The water bath is essential to achieve a smooth custard without cracks.
- If you don’t have ramekins, small oven-safe cups or baking dishes can be substituted.
- For a dairy-free option, use coconut milk instead of evaporated milk, but note the flavor will differ.
- Make ahead and refrigerate overnight for the best flavor and texture.
