Name: Pumpkin Custard
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 large eggs -; 4 egg yolks -; 1/2 c. maple syrup -; 1 (12-oz.) can evaporated milk -; 3/4 c. heavy cream -; Zest of 1 orange (about 2 tsp.) -; 2 tsp. bourbon (optional) -; 1/2 tsp. kosher salt -; 2 tsp. pumpkin pie spice -; 1/4 tsp. freshly ground nutmeg (optional) -; 1/4 tsp. ground cinnamon (optional) -; 1 (15-oz.) can or homemade pumpkin puree (about 1 ¾ c.) -; 1 tsp. pure vanilla extract -; Whipped cream, for serving (optional) -; Granulated sugar, for topping (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Custard

1. 2 large eggs -

2. 4 egg yolks -

3. 1/2 c. maple syrup -

4. 1 (12-oz.) can evaporated milk -

5. 3/4 c. heavy cream -

6. Zest of 1 orange (about 2 tsp.) -

7. 2 tsp. bourbon (optional) -

8. 1/2 tsp. kosher salt -

9. 2 tsp. pumpkin pie spice -

10. 1/4 tsp. freshly ground nutmeg (optional) -

11. 1/4 tsp. ground cinnamon (optional) -

12. 1 (15-oz.) can or homemade pumpkin puree (about 1 ¾ c.) -

13. 1 tsp. pure vanilla extract -

14. Whipped cream, for serving (optional) -

15. Granulated sugar, for topping (optional) -

How to cook deliciously - Pumpkin Custard

1. Stage

Preheat oven to 325°. Place six 4” ramekins into a 9”-x-13” baking dish.

2. Stage

Bring a tea kettle or pot of water to boil. In a large mixing bowl, whisk eggs and yolks with maple syrup until smooth. In a small pot, heat milk, cream, orange zest, bourbon, salt, pumpkin pie spice, nutmeg, and cinnamon until simmering, about 4 minutes; strain to remove orange zest.

3. Stage

Whisking constantly, stream cream mixture into egg mixture until evenly combined. Whisk in pumpkin and vanilla until smooth.

4. Stage

Divide mixture evenly among ramekins. Transfer baking dish to the oven, then carefully pour in boiling water around ramekins to reach 1" depth.

5. Stage

Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 45 minutes. (If using smaller ramekins, check after 35 minutes.)

6. Stage

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

7. Stage

To serve warm, topped with whipped cream. Optionally, let cool to room temperature and refrigerate until set, about 2 hours.

8. Stage

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