What does the water bath do for custard recipes?

Baking the custards in a water bath (ramekins placed in a dish that's filled with water) helps to ensure the custard bake evenly, so the outer edges of the custard doesn't set long before the middle.

When are these dairy free custards done?

Give the ramekin a little nudge — if the center jiggles slightly but isn't soupy, it's good to go! It'll continue to cook and set after you take it out of the oven.

Can I use a different topping for these custards? Or no topping at all?

Absolutely! I love the crunchy spiced nut topping included, but you can use dairy free whipped cream or a simple cinnamon sugar dusting, just to name a few ideas.

Dairy Free Pumpkin Custards - Chelsea Joy Eats

Description

Lightly sweetened and full of autumn flavor, these chai-spiced Dairy Free Pumpkin Custards make a dreamy, creamy treat perfect for the fall season.

Ingredients

Scale

For the Custard:

1 1/2 cups pumpkin puree
1/2 teaspoon ground cinnamon
1/4 + 1/8 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
3/4 cup full-fat coconut milk
1/4 cup pure maple syrup
3 large eggs

For the Streusel Topping:

1/4 cup pumpkin seeds, finely chopped
1/4 cup walnuts, finely chopped
2 tablespoons coconut sugar
1/2 teaspoon cardamom
1 teaspoon ground cinnamon
2 teaspoon ghee or butter, melted
1 teaspoons extra virgin olive oil

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Instructions

Preheat oven to 350 degrees F.
Prepare 6 medium 4oz ramekins or 8 smaller ramekins by placing them in a cake pan or casserole dish. In a medium bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, allspice, cloves, coconut milk, maple syrup, and egg, mixing well.
Spoon (or pour using a spouted measuring cup) custard mixture into each ramekin, filling about 3/4 full. Pour hot water into the baking pan (not into the ramekins!) until it 3/4 the height of the ramekin. The hot water bath helps the custard to bake evenly, so you don’t end up with uneven custard.
Bake for 30 to 40 minutes until filling is set. To know if the custard is set, gently shake the pan. If the outsides of each custard does not move but the middles jiggle slightly, it is ready to come out!
Combine topping ingredients in a medium bowl, mixing well to combine. Transfer to a rimmed baking sheet and bake for 10 minutes or until dry.
Sprinkle the tops of each custard liberally with streusel. Can serve warm or cold. The prepared custards will keep up to a week in the fridge.

Nutrition

Serving Size: 1 medium ramekin