Baked Pumpkin Custard with Crunchy Pecan Topping
Silky, spiced pumpkin custard baked in individual ramekins with a buttery demerara and pecan crunch. All the warmth of pumpkin pie, none of the pastry.
Servings 6
Calories 280kcal
Cost 5.50
Equipment
- 6 oven-safe ramekins (175ml / 6oz)
- Large mixing bowl
- whisk or electric hand mixer
- deep roasting tin
- kettle
Ingredients
For the custard:
- 400 g tinned pumpkin purée not pie filling
- 2 large free-range eggs
- 240 ml single cream
- 130 g light brown soft sugar packed
- 1½ tsp pumpkin pie spice
- 1 tsp vanilla bean paste
- ¼ tsp freshly grated nutmeg
- ½ tsp fine sea salt
For the pecan topping:
- 50 g demerara sugar
- 30 g pecans roughly chopped
- 15 g unsalted butter melted
Instructions
- Preheat the oven to 170°C (340°F / Gas Mark 3). Lightly grease six ramekins and place them in a deep roasting tin.
- In a large bowl, whisk together the pumpkin purée, eggs, single cream, brown sugar, pumpkin pie spice, vanilla bean paste, nutmeg, and salt until smooth.
- Divide the mixture evenly between the ramekins.
- Pour hot water from a freshly boiled kettle into the roasting tin around the ramekins until it reaches halfway up the sides.
- Bake for 20 minutes.
- While baking, stir together the demerara sugar, chopped pecans, and melted butter.
- After 20 minutes, remove the tin from the oven, spoon the pecan mixture over each custard, and return to the oven for a further 30 to 35 minutes until set around the edges with a gentle wobble in the centre.
- Carefully remove the ramekins from the water bath and cool on a wire rack. Serve warm, at room temperature, or chilled with whipped cream and a dusting of cinnamon.
Notes
Store covered in the fridge for up to 3 days. Can be frozen for up to 1 month, though texture may change slightly. Swap single cream for double cream for a richer custard, or use full-fat coconut cream for a dairy-free version. Tastes even better made a day ahead.