Pumpkin Egg Custard
Creamy and luscious Pumpkin Egg Custard.
Ingredients
- 3 large eggs
- 2 cups whole milk 3.25% or higher fat content
- 1/2 cup dark brown sugar
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg optional
- 1/4 tsp salt
Instructions
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Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water. Place 6 empty ramekins into the pan with water in it.
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In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.
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Fill the 6 empty ramekins with egg custard mixture*. Place pan with water bath and filled ramekins into oven carefully.
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Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.
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Allow to cool for at least 2 hours (the custard will continue to set as it cools)**.
Recipe Notes
* I used all the custard mixture in 6 ramekins. I used 4 oz. ramekins.
** These egg custards are a perfect make ahead dessert and will last in the fridge for 3-5 days.