Pumpkin Custard Bliss
Silky, gently spiced pumpkin custards baked in a cozy water bath. Creamy, spoonable comfort with a delicate wobble.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup unsweetened pumpkin puree
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.33 cup light brown sugar packed
- 3 tbsp granulated sugar
- 1.5 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp fine salt
- 1.5 tsp vanilla extract
- 3 each large eggs room temperature
- 1 each egg yolk
Instructions
Preparation Steps
- Preheat oven to 325°F and position the rack in the center.
- Bring a kettle of water to a boil for the water bath.
- Whisk pumpkin, both sugars, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth.
- Beat in the eggs and extra yolk just until blended; do not overmix.
- Warm cream and milk in a saucepan until steaming, not boiling.
- Slowly whisk the warm dairy into the pumpkin mixture to combine.
- Stir in vanilla, then strain the custard through a fine-mesh sieve into a pitcher.
- Arrange six 6-ounce ramekins in a deep baking pan.
- Divide the custard among ramekins and skim any surface bubbles.
- Slide the pan into the oven, then pour hot water around ramekins halfway up the sides.
- Bake 35–45 minutes until edges are set and centers gently wobble.
- Cool 30 minutes on a rack, then chill at least 2 hours before serving.
Notes
Serve with lightly sweetened whipped cream and a pinch of cinnamon. For a twist, swap vanilla for maple extract, or add a splash of bourbon. Custards keep covered in the fridge for 3–4 days.
This recipe is an original creation inspired by classic Pumpkin Custard Bliss flavors. All ingredient ratios and instructions are independently developed.