Baked Pumpkin Custards with Maple Mascarpone Whipped Cream Recipe

Introduction

Baked pumpkin custards are a creamy, comforting dessert perfect for the fall season. Paired with a luscious maple mascarpone whipped cream, they offer a delightful blend of warm spices and sweet richness.

Ingredients

• 2 cups pumpkin puree
• 1 cup heavy cream
• 1/2 cup milk
• 3 large eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup mascarpone cheese
• 1/2 cup heavy cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 325°F (160°C).
2. Step 2: In a large bowl, whisk together the pumpkin puree, 1 cup heavy cream, milk, eggs, brown sugar, 1 teaspoon vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Step 3: Pour the custard mixture evenly into ramekins or custard cups.
4. Step 4: Place the ramekins in a baking dish and add hot water halfway up the sides to create a water bath.
5. Step 5: Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
6. Step 6: Remove from the oven and cool to room temperature. Refrigerate until chilled.
7. Step 7: In a mixing bowl, combine the mascarpone cheese, 1/2 cup heavy cream, maple syrup, and 1/2 teaspoon vanilla extract.
8. Step 8: Whip the mixture using an electric mixer until soft peaks form.
9. Step 9: Serve the chilled custards topped with a dollop of maple mascarpone whipped cream.

Tips & Variations

• Use fresh pumpkin puree made from roasted pumpkin for a richer flavor.
• Substitute maple syrup with honey or agave nectar in the whipped cream for a different sweetness profile.
• Add a pinch of ground ginger or cloves to the custard for extra warm spice notes.
• Serve with a sprinkle of toasted pecans or cinnamon for added texture and aroma.

Storage

Store the custards covered in the refrigerator for up to 3 days. Keep the maple mascarpone whipped cream chilled separately and add just before serving. Reheat the custards gently in a warm water bath if preferred warm, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these custards dairy-free?

Yes, substitute the heavy cream and milk with coconut milk or another plant-based milk, and use a dairy-free cream cheese alternative instead of mascarpone.

How do I know when the custards are done baking?

The custards are ready when the edges are set but the center still has a slight jiggle when gently shaken. They will firm up more as they cool.

Baked Pumpkin Custards with Maple Mascarpone Whipped Cream Recipe

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★★★★★

4.4 from 110 reviews

Delight in these creamy baked pumpkin custards topped with a luscious maple mascarpone whipped cream. Perfect for autumn gatherings or a cozy dessert, this recipe blends warm spices with smooth pumpkin custard baked in a gentle water bath to achieve the perfect silky texture, complemented by the rich sweetness of maple-scented mascarpone cream.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard

• 2 cups pumpkin puree
• 1 cup heavy cream
• 1/2 cup milk
• 3 large eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Maple Mascarpone Whipped Cream

• 1/2 cup mascarpone cheese
• 1/2 cup heavy cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven: Set your oven to 325°F (160°C) to prepare for baking the custards.
2. Mix Custard Ingredients: In a large bowl, whisk together pumpkin puree, heavy cream, milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is completely smooth and uniform.
3. Prepare Ramekins: Evenly pour the custard mixture into individual ramekins or custard cups, dividing the mixture carefully to ensure equal portions.
4. Create Water Bath: Place the filled ramekins inside a baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins to gently regulate the cooking temperature for even baking.
5. Bake Custards: Bake in the preheated oven for 40-45 minutes, checking for doneness by ensuring the custards are set around the edges but still slightly jiggly in the centers.
6. Cool and Chill: Remove the ramekins from the water bath carefully, cool to room temperature, then refrigerate for at least a few hours until well chilled.
7. Make Maple Mascarpone Whipped Cream: In a mixing bowl, combine mascarpone cheese, heavy cream, maple syrup, and vanilla extract. Using an electric mixer, whip the mixture on medium-high speed until soft peaks form, ensuring a smooth and fluffy texture.
8. Serve: Top each chilled pumpkin custard with a generous dollop of the maple mascarpone whipped cream and serve immediately for a delightful autumn dessert.

Notes

• For a smoother custard, strain the pumpkin mixture before pouring into ramekins.
• Ensure the water in the bath is hot but not boiling to avoid cracking the custards.
• You can prepare the custards a day ahead and refrigerate to enhance flavor.
• Maple syrup can be substituted with honey for a different flavor profile.
• Use fresh pumpkin puree or canned pure pumpkin without added spices or sugar.

Keywords: pumpkin custard, baked pumpkin dessert, maple mascarpone whipped cream, autumn dessert, fall recipes, creamy pumpkin custard