Pumpkin Bourbon Custards with Walnut Brittle

Easy One-Bowl Pumpkin Bourbon Custards are Spiced and Spiked to Perfection. Dollop with Bourbon Whipped Cream and a Small Serving of a Caramel-Like Walnut Brittle to give a Wonderful Crunch to this Fall Flavored Creamy Treat!

A taste of pumpkin custard is like having a soft, creamy cloud your mouth. Light and airy yet full bodied flavor of pumpkin, you’ll not want to put your spoon down!

Do you ever get that urge when you want to bake something magical but don’t want to put much effort into the prep process? The mere thought of the number of bowls, endless amount of ingredients and measurements, and getting your hands involved in flour, sounds like a drag. Yet, you still crave for something sweet, perhaps creamy and crunchy at the same time. Yea… I get those moments every so often too and last weekend was one of those times.

Completely on a whim, I decided to make custards. No flour involved and very few ingredients; this is practically a one-bowl recipe, minus the brittle of course. Speaking of brittle, oh Lord! I LOVE this stuff! It’s been quite some time since I made this brittle. This is the perfect confection made within minutes and gives a nice added element of a crunchy surprise.

And if you know me, this is the season where I splash bourbon in almost every fall baking dessert. Though I’ve been pretty good this year cutting it back a notch, don’t be surprised if I suddenly get wild and show up with back-to-back bourbon-infused recipes. Just know if I do, I had to get it out of my system.

The bourbon within the custard itself is quite faint to not overshadow the pumpkin and spice. However, I found that the bourbon whipped cream really shined through and enhanced the overall bourbon feel and flavor when taken in with a bite of the custard. This is nice in the fact that there is a small dollop over the custards so when you want that extra kick, take a dip of the cream and you’re good to go. And the walnut brittle rounds off the creaminess with a beautiful caramel-like nutty crunch.

All-in-all, I would for sure make this again! Keep in mind, the custards are best eaten chilled for 8 hours but if you lack patience like myself on those lazy baking days, eat it once it cools from being baked and you’re good!

If you want to see other bourbon-infused desserts, don’t forget to check this list:

• Pumpkin Swirled Bourbon Brownies
• Bourbon Pecan Pie Bars
• Bourbon Chocolate Cake
• Maple Bourbon Bacon Chocolate Doughnuts
• Blood Orange and Vanilla Bourbon Bars
• Bourbon Cherry Chocolate Galette
• Apple Crostata with Bourbon Cider Sauce

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Pumpkin Bourbon Custards with Walnut Brittle

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★★★★★

5 from 9 reviews

• Author: URBAN BAKES
• Total Time: 9 hours
• Yield: 6 custards 1x

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Description

Easy One-Bowl Pumpkin Bourbon Custards are Spiced and Spiked to Perfection. Dollop with Bourbon Whipped Cream and a Small Serving of a Caramel-Like Walnut Brittle to give a Wonderful Crunch to this Fall Flavored Creamy Treat!

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Ingredients

Scale 1x2x3x

PUMPKIN CUSTARD

• 15 oz (425 grams) pumpkin puree
• 14 oz (397 grams) fat free sweetened condensed milk
• 4 large eggs
• 2 tablespoons (30 ml) bourbon
• 2 teaspoons (10 ml) pure vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt

WALNUT BRITTLE

• 1/4 cup (50 grams) granulated sugar
• 2 tablespoons (30 ml) light corn syrup
• 2 tablespoons (30 ml) water
• 1 tablespoon (14 grams) unsalted butter
• 1/4 teaspoon baking soda
• pinch of Kosher salt or any coarse salt
• 1/2 cup (60 grams) toasted walnut brittle, chopped

BOURBON WHIPPED CREAM

• 1/4 cup (60 ml) heavy cream
• 1 to 2 (15 to 30 ml) tablespoons bourbon
• 1 tablespoon (13 grams) granulated sugar

 

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Instructions

1. CUSTARD: Heat oven to 325°F (160°C).  Using vegetable oil or cooking spray, coat the bottom and sides of 6 (6 oz) ramekins; set aside.
2. In a large bowl, mix sweetened condensed milk, eggs, bourbon, vanilla, pumpkin pie spice and salt until smooth. Evenly pour batter into each ramekin.  
3. In a 13×9 inch pan carefully fill about 1/3 to 1/2 way full with hot water.  Gently place each ramekin into the pan.  Ensure the water does not rise higher than 1/2 inch (1 1/4 cm) from the rim of the ramekins.  
4. Bake for 45 minutes or until a knife inserted in center comes out clean.   Carefully transfer ramekins to a cooling rack to allow custards to cool completely. 
5. Cover and refrigerate for 8 hours
6. BRITTLE: Using vegetable oil or butter lightly coat a baking sheet.  Alternatively, place a silicone baking mat over the baking sheet and set aside. 
7. In a small saucepan on medium heat, bring sugar, corn syrup and water to a light rolling boil. Do not stir. Continue to boil until sugar is completely dissolved and liquid begins to turn to a golden-amber color, about 5 to 10 minutes. Note: Around the 5 minute mark or when a candy thermometer approaches 300°F (150°C), keep an eye out. The color of the caramel liquid can quickly change within seconds from amber to an undesirable dark brown color.
8. Immediately remove pan from heat and stir in butter, baking soda and walnuts; mix until fully coated. Transfer and evenly spread onto the baking sheet.
9. Allow brittle to cool for about 10 minutes. When hardened, break brittle into small pieces; set aside.
10. WHIPPED CREAM: In a medium bowl using an electric mixer, whisk on high heavy cream, 1 tablespoon (15 ml) bourbon and sugar to soft peaks.  Taste test.  If more bourbon is desired, add remaining bourbon.  Continue to whisk until stiff peaks form. 
11. Remove chilled custards from fridge, place a dollop of whipped cream and sprinkle pieces of brittle on top.  ENJOY!

 

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Cuisine: American

Keywords: pumpkin custard, fall baking, bourbon

Recipe slightly adapted from p. 62 Betty Crocker Fall Baking booklet.