Imagine a dessert that captures the essence of fall in every single bite - creamy, spiced pumpkin custard topped with a crunchy, buttery gingersnap crumble that will make your taste buds dance with joy! This irresistible treat is not just a dessert; it's a culinary experience that transforms ordinary ingredients into a spectacular finale for any meal. Whether you're hosting a dinner party or craving a cozy autumn indulgence, these pumpkin custards are about to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 large eggs
- 1 cup crushed gingersnap cookies
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your custards bake evenly and achieve a lovely texture.
- In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, and ginger. Whisk together until the mixture is smooth and well combined, ensuring that the brown sugar is fully dissolved.
- Crack the two large eggs into the bowl and whisk them into the pumpkin mixture until fully incorporated. This will help to create a creamy custard base.
- Prepare six ramekins or custard cups by placing them in a baking dish. This will make it easier to transfer them to the oven later.
- Carefully pour the pumpkin custard mixture into each ramekin, filling them about three-quarters full to allow for any expansion during baking.
- In a separate bowl, combine the crushed gingersnap cookies and melted butter. Stir until the crumbs are well coated with the butter and resemble wet sand.
- Sprinkle the gingersnap crumble evenly over the top of each custard, ensuring that each one has a generous layer for added crunch and flavor.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custards cook gently and evenly.
- Carefully place the baking dish in the preheated oven and bake for about 30 minutes, or until the custards are set but still slightly jiggly in the center.
- Once done, remove the baking dish from the oven and allow the custards to cool in the water bath for about 10 minutes. Then, transfer the ramekins to a wire rack to cool completely.
- Once cooled, you can serve the pumpkin custards warm or chill them in the refrigerator for a few hours for a refreshing dessert. Enjoy!
Tips
- Use fresh, high-quality spices to ensure the most vibrant flavor in your custard. Freshly ground nutmeg and cinnamon can make a significant difference.
- When creating the water bath, use hot water to help the custards cook more evenly and prevent cracking.
- Don't overmix the custard base - whisk just until ingredients are combined to keep the texture smooth and silky.
- For the gingersnap crumble, crush cookies to a consistent, fine texture to ensure even topping distribution.
- Check the custards at the 25-minute mark - they should be set but still slightly jiggly in the center. Overbaking can lead to a rubbery texture.
- For an extra touch of elegance, consider garnishing with a light dusting of cinnamon or a dollop of whipped cream before serving.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 22g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 95mg
