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Two pumpkin pecan custard cups topped with oat crumble, one with a spoonful taken out

Pumpkin Pecan Custard Cups

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Silky, lightly spiced pumpkin custard baked gently in a water bath and finished with a crunchy pecan oat crumble. Like pumpkin pie without the crust.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 custard cups

Ingredients

Scale

For the pumpkin custard

  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the pecan crumble

  • 1/4 cup pecans, chopped
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Heat the oven to 325°F. Set four ramekins (6 ounces or larger) in a deep baking dish.
  2. In a bowl, whisk the pumpkin puree, eggs, heavy cream, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt until completely smooth.
  3. Divide the custard among the ramekins, leaving about 1/4 inch of space at the top.
  4. Set the baking dish on the oven rack. Carefully pour hot tap water into the dish until it comes halfway up the sides of the ramekins.
  5. Bake for 30 to 40 minutes, until the edges are set and the center jiggles slightly. An instant-read thermometer in the center should read about 170°F to 175°F.
  6. Lift the ramekins out of the water with tongs and cool on a rack for 30 minutes.
  7. While the custards cool, raise the oven to 350°F. Mix the pecans, oats, flour and brown sugar. Rub in the cold butter with your fingertips until clumpy. Spread on a parchment-lined baking sheet.
  8. Bake the crumble for 10 to 15 minutes, stirring once, until golden and fragrant. Let it cool.
  9. Just before serving, top each custard with crumble. Serve warm or chilled.

Notes

  • Timing: Cook time (55 minutes) is 40 minutes for the custard plus 15 minutes for the crumble, both at the top of their ranges. The crumble bakes while the custards cool. Additional time (30 minutes) is the cooling time. For cold custard, chill for 2 hours or more after cooling.
  • Food safety: refrigerate the custards if they will not be served within about 2 hours of baking (1 hour if the room is above 90°F). Refrigerated custard keeps for 3 to 4 days, covered. Freezing is not recommended.
  • Keep the crumble separate until serving so it stays crunchy. Store it airtight at room temperature for up to 3 days.
  • Baking time depends on ramekin size and depth. Shallow ramekins cook faster, so start checking at 30 minutes.
  • Do not let the water bath water splash into the custards.
  • Author: Elian Cove
  • Prep Time: 20 minutes
  • Cooling: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking (water bath)
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesmind.com/three-fall-desserts/