Pumpkin Custard Recipe
Smooth and lightly spiced Pumpkin Custard made with pumpkin puree, cream, milk, sugar, and eggs. A refined fall dessert, perfect for serving with whipped cream, coffee, or dessert wine.
6 Servings
Ingredients
- 2 large eggs
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 15-ounce can pumpkin puree
- 1 cup half-and-half
- 1 cup whole milk
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
Prepare the oven and custard dishes.
- Preheat the oven to 350°F (175°C). Lightly butter six custard cups or ramekins and arrange them in a large baking dish.
Combine the base mixture.
- In a medium mixing bowl, whisk together the eggs, egg yolks, and flour until smooth and uniform.
Incorporate remaining ingredients.
- Add the pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger. Whisk until the mixture is thoroughly blended and free of lumps.
Fill the ramekins.
- Evenly distribute the custard mixture among the prepared cups.
Prepare the water bath.
- Pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the cups. This will ensure even cooking and a delicate texture.
Bake the custards.
- Transfer the baking dish to the oven and bake for approximately 40 minutes, or until the custards are just set in the center. The surface should appear firm, while the interior retains a slight jiggle.
Cool and serve.
- Remove the ramekins from the water bath and allow them to cool to room temperature. Serve either at room temperature or chilled, topped with whipped cream if desired.
Notes
To prepare this Pumpkin Custard Recipe gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend, or omit the flour entirely if preferred, as the eggs provide sufficient structure. Ensure all other ingredients, including vanilla extract and spices, are verified gluten-free.