Spicy Pumpkin Custard Cups
Elevate your autumn dessert game with these Spicy Pumpkin Custard Cups, a decadent and silky treat infused with the warm, bold flavors of fall spices. This recipe combines creamy pumpkin puree, velvety heavy cream, and a blend of cinnamon, ginger, nutmeg, and a surprising kick of cayenne pepper for a sophisticated twist on traditional pumpkin desserts. Baked to perfection in individual ramekins and served chilled, these custard cups are the ideal balance of sweet and spicy. Perfect for holiday gatherings or cozy nights in, they can be garnished with whipped cream and a sprinkle of cinnamon for an elegant finish. With simple ingredients and a luxurious result, these custard cups are a must-try seasonal indulgence!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 cup Granulated sugar
- 2 tablespoons Dark brown sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Cayenne pepper
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C).
In a medium saucepan over medium heat, combine the heavy cream and whole milk. Heat until just steaming, but do not let it boil. Remove from the heat and set aside.
In a mixing bowl, whisk together the granulated sugar, dark brown sugar, eggs, and vanilla extract until smooth and well combined.
Stir in the pumpkin puree, cinnamon, ginger, nutmeg, cayenne pepper, and salt until fully incorporated.
Gradually pour in the warmed cream mixture, whisking continuously to avoid cooking the eggs. Mix until smooth.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.
Place 6 ramekins or oven-safe custard cups in a deep baking dish. Evenly divide the custard mixture among the ramekins.
Create a water bath by pouring hot water into the baking dish until it reaches halfway up the sides of the ramekins. Be careful not to splash water into the custard.
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until chilled.
Serve the Spicy Pumpkin Custard Cups as is, or garnish with whipped cream and a sprinkle of extra cinnamon for a festive touch.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 818 mg | 272% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 143.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 351 mg | 27% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
