Equipment
Ingredients
Pumpkin Custard Base
- 300 ml heavy cream, liquid, min 35% fat
- 100 ml whole milk
- 240 g pumpkin puree, canned or homemade
- 5 egg yolks, large
- 85 g dark brown sugar, packed
- 5 ml vanilla extract
- 2 g ground cinnamon
- 1 g ground ginger
- ½ g ground nutmeg, freshly grated preferred
- 1 g salt
Crunchy Topping
- 60 g amaretti cookies, coarsely crushed
- 30 g crystallized ginger, minced very fine
- 120 ml heavy cream, cold, for whipping
Nutrition (per serving)
Method
Preheat the oven to 150°C (300°F). Place six ramekins into a deep roasting pan. Prepare a kettle of boiling water.
In a saucepan, combine heavy cream, milk, cinnamon, ground ginger, nutmeg, and salt. Heat over medium heat until it just begins to steam and simmer around the edges. Do not let it come to a rolling boil. Remove from heat.
In a heatproof mixing bowl, whisk together the egg yolks and dark brown sugar until the mixture is smooth and slightly lightened in color.
Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Once combined, whisk in the pumpkin puree and vanilla extract until uniform.
Pour the custard mixture through a fine-mesh sieve into a large pouring vessel (like a glass measuring jug). Discard any solids trapped in the sieve. This step is crucial for the ethereal texture.
Divide the custard evenly among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins (bain-marie). Cover the pan loosely with foil.
Bake for 35 to 45 minutes. The custards are done when the edges are set but the center still jiggles slightly like gelatin when gently shaken. They should not be liquid, nor puffed and cracked.
Remove ramekins from the water bath carefully. Let them cool to room temperature on a wire rack, then refrigerate for at least 3 hours or until completely chilled.
Just before serving, whip the optional cold cream to soft peaks. Top each custard with a dollop of cream, a generous layer of crushed amaretti cookies, and a sprinkle of minced crystallized ginger.
Chef's Notes
- The water bath (bain-marie) acts as a thermal buffer, ensuring the custard cooks gently and evenly to achieve a silky mouthfeel.
- Straining the mixture removes chalazae (egg cords) and fibrous pumpkin bits, resulting in a much more refined dessert than standard pie filling.
- If serving to very young children who might find crystallized ginger too spicy, you can steep the ginger in the hot cream during step 2 and strain it out, rather than using it as a topping.
- Amaretti cookies have a distinct almond flavor which pairs beautifully with pumpkin; if unavailable, gingersnaps are a great alternative.
Storage
Refrigerator: 3 days — Store custards covered with plastic wrap. Add toppings only just before serving to maintain crunch.
