Print

Pumpkin Custard

pumpkin custard
Print Recipe

Thank you Delish for the recipe!

Ingredients

  • 2 large eggs

  • 4 egg yolks

  • ½ cup maple syrup

  • 1 can evaporated milk 

  • ¾ cup heavy cream 

  • Zest from 1 orange

  • 2 tsp bourbon (optional)

  • ½ tsp kosher salt 

  • 2 tsp pumpkin pie spice

  • ¼ tsp freshly ground nutmeg

  • ¼ tsp ground cinnamon 

  • 1 can homemade pumpkin purée

  • 1 tsp vanilla extract

  • Whipped cream (for serving)

  • Granulated sugar (for topping)

Instructions

  1. Preheat the oven to 325°F. Place six 4-inch ramekins into a 9×13-inch baking dish. 

  2. Bring a tea kettle or a pot of water to a boil. In a large mixing bowl, whisk the eggs and yolks with the maple syrup until it’s smooth. In a small pot, heat the milk, cream, orange zest, bourbon, salt, pumpkin spice, nutmeg, and cinnamon until it simmers — about 4 minutes. Strain to remove the orange zest. 

  3. Whisking constantly, stream the cream mixture into the egg mixture until it’s evenly combined. Whisk in the pumpkin and vanilla until smooth. 

  4. Divide the mixture evenly among the ramekins. Transfer the baking dish into the oven and carefully pour the boiling water around the ramekins until it’s 1-inch deep. 

  5. Bake until the custard is mostly set but still quivers uniformly when the ramekin is jiggled — about 45 minutes. 

  6. Carefully remove the baking dish from the oven, being very careful to not let the water splash into the ramekins. Let them cool for 10 minutes then remove the ramekins from the water bath. 

  7. Serve warm topped with whipped cream. Optionally, let it cool to room temperature and refrigerate until it’s set — about 2 hours. 

  8. To brûlée, dust each chilled ramekin evenly with 1 teaspoon of sugar. Use a kitchen torch to gradually melt and caramelize the sugar. Serve with whipped cream, if desired.

Find it online: https://shesafullonmonet.com/pumpkin-spice-dessert-recipes/