Pumpkin-Butterscotch Custard With Spiced Whipped Cream
Butterscotch pudding gets an autumnal makeover with the addition of pumpkin purée and a fluffy, spiced whipped cream topping. To make this dish supremely festive, it’s baked in one large dish instead of individual custard cups. And because it needs to be prepared almost entirely in advance, it’s a perfect dinner party dessert. Serve it scooped into bowls, with some crisp cookies on the side.
- Serves: 8 persons
- 1cup/210 grams packed dark brown sugar
- 1tablespoon/14 grams unsalted butter
- 1 ½cups/355 milliliters heavy cream
- 1 ½cups/355 milliliters whole milk
- 5large eggs
- 4large egg yolks
- ½teaspoon fine sea or table salt
- 1cup/250 grams pumpkin purée or solid pack pumpkin
- 2teaspoons vanilla extract or bourbon
- ½teaspoon pumpkin pie spice
- 2cups/473 milliliters heavy cream, cold
- ⅓cup/35 grams confectioners’ sugar
- ½teaspoon pumpkin pie spice, plus more to taste
Step 1Heat the oven to 325 degrees. Place a rimmed baking sheet or roasting pan on the center rack.
Step 2In a medium saucepan, melt brown sugar and butter over medium-high heat, stirring, until sugar is melted, about 3 to 7 minutes. (Lower the heat if the sugar starts to burn.) Remove from heat and pour in a big splash of cream. The melted sugar will bubble up; wait for it to settle a bit, then stir to combine the caramel and cream. It may seize up into bits of hard candy-like caramel, and that is OK. Return the pan to medium-low heat, add remaining cream and milk and, whisking occasionally, let simmer until all the hard caramel bits are melted, 7 to 12 minutes.
Step 3In a large heatproof bowl, whisk together eggs, yolks and salt. Pour a splash of the hot caramel mixture into the eggs, whisking constantly, then slowly pour in remaining caramel mixture. Whisk in pumpkin, bourbon or vanilla, and pumpkin pie spice.
Step 4Strain the mixture through a fine-mesh sieve into a shallow 2-quart ceramic casserole or baking dish, or 9-by-12-inch or 9-by-13-inch glass baking dish (don’t use metal). Cover loosely with aluminum foil and place on the rimmed baking sheet or roasting pan in the oven. Add hot tap water to the baking sheet or roasting pan until it comes a third of the way up the side of the custard dish.
Step 5Bake the custard until the edges are just set but the center is still jiggly (the center will firm up as it cools), 50 to 65 minutes. Transfer to a wire rack, remove foil and let cool for at least 1 hour. Cover the custard dish and chill until cold, at least 4 hours or up to 3 days.
Step 6Make the topping: In the bowl of an electric mixer fitted with a whisk, beat the heavy cream, confectioners’ sugar and pumpkin pie spice until soft peaks form.
Step 7To serve, heap the whipped cream onto the custard and sprinkle with more pumpkin pie spice, if you like.