Baked Pumpkin Custards with Maple Mascarpone Whipped Cream Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 325°F (160°C) to prepare for baking the custards.
- 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.
- Prepare Ramekins: Evenly pour the custard mixture into individual ramekins or custard cups, dividing the mixture carefully to ensure equal portions.
- 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.
- 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.
- 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.
- 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.
- 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
