Enchanting Pumpkin Spice Custard with Cinnamon Whipped Cream

Allergens

Eggs, Dairy

Ingredients

• 2 cups heavy cream
• 1 cup pumpkin puree
• 3 large egg yolks
• 2/3 cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup whole milk
• 6 large egg whites
• 2 tablespoons powdered sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 325°F (160°C) and prepare four 8 ounce ramekins or oven safe bowls by placing them in a large baking dish.
2. In a medium saucepan, combine heavy cream, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Heat over low heat until the mixture is heated through but not boiling, stirring frequently to prevent scorching. Remove from heat and let it cool for about 15 minutes.
3. In a separate bowl, whisk together egg yolks and granulated sugar until well combined. Slowly pour the cooled pumpkin cream mixture into the egg yolk mixture while continuously whisking. Once thoroughly combined, set aside.
4. In another bowl, beat the egg whites to stiff peaks using an electric mixer or a stand mixer with a whisk attachment. Gently fold one third of the beaten egg whites into the pumpkin custard mixture to lighten it up. Then, gently fold in the remaining egg whites until completely combined.
5. Pour the milk into a separate bowl and divide it evenly among the four prepared ramekins. Carefully ladle the pumpkin custard mixture on top of the milk layer, filling each ramekin about 90% full.
6. Place the baking dish with the filled ramekins in the preheated oven. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 45 50 minutes or until the custards are just set and slightly jiggle when gently shaken.
7. Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes before transferring them to the refrigerator. Chill for at least 4 hours or overnight.
8. Before serving, prepare the cinnamon whipped cream by combining the heavy cream, powdered sugar, and ground cinnamon in a chilled mixing bowl. Whip until stiff peaks form.
9. To plate, place each chilled custard into a shallow dessert dish, top with a generous dollop of cinnamon whipped cream, and garnish with a sprinkle of pumpkin pie spice or a dash of ground cinnamon. Serve immediately and enjoy!

Chef’s Insight

To enhance the warm, cinematic experience, serve this dessert with a side of your favorite holiday movie playing in the background.

Notes

For a more intense pumpkin flavor, use pumpkin puree made from fresh pumpkins rather than canned pumpkin. To make your own, roast the pumpkin until tender, remove the skin, seeds, and fibers, then blend until smooth.