Nutmeg Pumpkin Custard

Pumpkin custard is a classic American autumn dessert, often finished with fragrant nutmeg. Here, freshly grated nutmeg and maple syrup deepen a silky baked custard of pureed pumpkin and cream.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 8g protein
• 28g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 cup fresh pumpkin puree
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 large eggs
• 1 egg yolk
• 1/3 cup maple syrup
• 2 tbsp light brown sugar
• 3/4 tsp freshly grated nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• for water bath boiling water

Instructions

1. 1Preheat the oven to 325°F and place four 6-ounce ramekins inside a larger roasting pan.
2. 2In a medium saucepan warm the cream and milk together over medium-low heat until small bubbles form the edges; do not let it boil.
3. 3In a mixing bowl whisk the eggs, extra yolk, maple syrup, brown sugar, freshly grated nutmeg, cinnamon, ginger, vanilla, and salt until smooth and fully combined.
4. 4Whisk the pumpkin puree into the egg mixture until no streaks remain.
5. 5Slowly stream the warm cream mixture into the pumpkin base while whisking constantly so the eggs temper without scrambling.
6. 6Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher to remove any cooked egg bits and ensure a silky texture.
7. 7Divide the strained custard evenly among the ramekins.
8. 8Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a gentle water bath.
9. 9Bake 35 to 45 minutes until the edges are set but the centers still jiggle slightly like soft gelatin when the pan is nudged.
10. 10Remove the ramekins from the water bath with tongs and cool on a wire rack for 20 minutes.
11. 11Chill at least 1 hour or serve slightly warm; finish each custard with an extra whisper of freshly grated nutmeg just before serving.