Ingredients
2 large eggs
4 egg yolks
1/2 c. maple syrup
1 (12-oz.) can evaporated milk
3/4 c. heavy cream
Zest of 1 orange (about 2 tsp.)
2 tsp. bourbon (optional)
1/2 tsp. kosher salt
2 tsp. pumpkin pie spice
1/4 tsp. freshly ground nutmeg (optional)
1/4 tsp. ground cinnamon (optional)
1 (15-oz.) can or homemade pumpkin puree (about 1 ¾ c.)
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)
Granulated sugar, for topping (optional)
Preparation
Step 1Preheat oven to 325°. Place six 4” ramekins into a 9”-x-13” baking dish.Step 2Bring a tea kettle or pot of water to boil. In a large mixing bowl, whisk eggs and yolks with maple syrup until smooth. In a small pot, heat milk, cream, orange zest, bourbon, salt, pumpkin pie spice, nutmeg, and cinnamon until simmering, about 4 minutes; strain to remove orange zest. Step 3Whisking constantly, stream cream mixture into egg mixture until evenly combined. Whisk in pumpkin and vanilla until smooth. Step 4Divide mixture evenly among ramekins. Transfer baking dish to the oven, then carefully pour in boiling water around ramekins to reach 1" depth. Step 5Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 45 minutes. (If using smaller ramekins, check after 35 minutes.) Step 6Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath. Step 7To serve warm, topped with whipped cream. Optionally, let cool to room temperature and refrigerate until set, about 2 hours.Step 8To brûlée, dust each chilled ramekin evenly with 1 teaspoon sugar. Use a kitchen torch to gradually melt and caramelize sugar. Serve with whipped cream, if desired.
If you’re using six 4" ramekins, bake time is around 45 minutes. If you go smaller down to 3" ones, decrease bake time to 35 minutes. Using a water bath creates a gentler heating environment for the custard so that it remains as smooth and creamy as possible. You can serve it warm with whipped cream, or you can chill it like crème brûlée and top with a shattery sugar topping once it’s completely cold. If you give this recipe a try, let us know in the comments below what you thought! Editor’s Note: This recipe was updated on June 2, 2022.
