Pumpkin Caramel Custard
Indulge in the rich, autumnal flavors of Pumpkin Caramel Custard, a decadent dessert that combines silky pumpkin-spiced custard with a luscious layer of golden caramel. This recipe takes a creamy blend of warm spices like cinnamon and nutmeg, folded into a velvety base of milk, cream, and pumpkin puree, to create a perfectly balanced treat that's ideal for fall gatherings or holiday dinners. The caramelized sugar forms a sweet, glossy topping that cascades beautifully when the custard is unmolded. Baked in a gentle water bath for the ultimate smooth texture, this make-ahead dessert is served chilled, making it an elegant and effortless finale to any meal. Perfect for showcasing seasonal flavors, this Pumpkin Caramel Custard is a must-try for pumpkin lovers and sophisticated dessert enthusiasts alike!
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Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 480 milliliters Whole milk
- 240 milliliters Heavy cream
- 150 grams Canned pumpkin puree
- 5 large Egg yolks
- 100 grams Granulated sugar (for custard)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Directions
Step 1
Preheat the oven to 325°F (160°C).
Step 2
Prepare the caramel: In a small saucepan, combine 200 grams of granulated sugar and 60 milliliters of water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Carefully pour the hot caramel into the bottom of six ramekins, tilting to coat the base evenly. Set aside to cool.
Step 3
In a medium saucepan, heat the milk and heavy cream over medium heat until just warm (do not boil). Remove from heat.
Step 4
In a mixing bowl, whisk together the egg yolks, 100 grams of sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
Step 5
Gradually whisk the warm milk mixture into the egg mixture to temper the eggs, pouring slowly to prevent curdling. Stir in the pumpkin puree until fully incorporated.
Step 6
Strain the custard mixture through a fine-mesh sieve to remove any lumps, ensuring a silky texture.
Step 7
Divide the pumpkin custard mixture evenly among the caramel-coated ramekins.
Step 8
Place the ramekins into a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
Step 9
Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Step 10
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
Step 11
To serve, gently run a knife around the edge of each ramekin to loosen the custard. Invert the ramekin onto a serving plate and allow the caramel to flow over the top. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1340.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2634.6 |
| Total Fat 123.1g | 0% |
| Saturated Fat 66.5g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 1224.9mg | 0% |
| Sodium 919.8mg | 0% |
| Total Carbohydrate 341.0g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 329.8g | |
| Protein 31.5g | 0% |
| Vitamin D 309.3IU | 0% |
| Calcium 795.8mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1160.9mg | 0% |
Source of Calories