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Easy Pumpkin Custard
This pumpkin custard is so flavorful, aromatic, and silky smooth, you won't believe it only takes about five minutes to mix up. Truly one of the best-kept secrets in dessert, if you ask me.
Prep Time 3 minutes
Cook Time 1 hour
Ingredients
- 2 cups Half and half (10%) cream
- 4 Eggs
- 1 large can Pumpkin puree (796 ml)
- 1 1/4 cup Brown sugar
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1 1/4 tsp Pumpkin pie spice
Instructions
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In a large bowl, whisk together all ingredients until a smooth, well-blended mixture forms. Pour into 10-12 ramekins, leaving about a 1/2" of space at the top.
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Bake in a 1" water bath at 350° for about an hour, or until a toothpick inserted in the middle of the custard comes out clean.
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Place the ramekins on a wire cooling rack until they're cooled to room temperature, then store in the refrigerator for up to a week.
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This recipe can easily be cut in half if you'd like to use a small can of pumpkin puree and make fewer dishes of custard instead.