VietnameseMedium · Warm
Star Anise Pumpkin Custard with Cinnamon and Cloves
A silky, aromatic custard made with roasted pumpkin and warm spices, gently baked until set with a delicate wobble.
Prep
20 min
Cook
40 min
Total
1h
Method
1
Cut the pumpkin in half, scoop out seeds, and place cut-side down on a lined baking sheet.
3
Combine whole milk, star anise, cinnamon stick, and cloves in a saucepan over medium heat.
4
Cover and steep for 15 minutes, then strain through a fine mesh sieve to remove all spice solids.
5
In a large bowl, whisk eggs, white sugar, vanilla extract, and salt until pale and slightly thickened.
7
Fold in the pumpkin puree until uniform and silky.
9
Divide the custard mixture evenly among the ramekins or pour into the single dish.
10
Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins.
11
Bake for 25-30 minutes for ramekins, 35-40 minutes for a single dish, until edges are set but center still jiggles slightly.
12
Remove from water bath and cool on a wire rack for 10 minutes.
13
Sprinkle 1 teaspoon white sugar over each ramekin and caramelize with a kitchen torch until golden.
14
Serve warm or chilled — both temperatures are traditional for this dessert.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
195
per serving
Source of protein · 7g
Protein
7g
Carbs
30g
Fat
6g
Sat. fat
3g
Fiber
1g
Sugar
26g
Sodium
263mg
Gluten FreeLactose ContainingNut FreeDiabetesHeart HealthyLow SodiumLow FatVegetarian
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.1m³
Land
15Pt
Runoff
0.04g P
Whole Milk drives 48% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
8
Sweet
3
Salty
1
Sour
3
Bitter
2
Spicy
Textures
CreamyCrispySilkyTender
Aromas
Dairy CreamHerbalSweet SpiceWarm Spice
Kitchen Equipment
Safety & Storage
Cooking Temperature
Bake until internal temperature reaches 82-85C. The custard is done when edges are set but center jiggles slightly. A knife inserted 2cm from edge should come out clean.
High Risk Population
Eggs are not fully cooked until the custard reaches safe internal temperature. This dish should be avoided by immunocompromised individuals, pregnant women, elderly, and young children unless temperature guidelines are strictly followed.
Handling
When combining warm milk with egg mixture, add in a slow steady stream while whisking constantly to temper the eggs and prevent scrambling or curdling.
Storage
Refrigerate within 2 hours of serving. Keep in airtight container or cover with plastic wrap to prevent skin forming. Consume within 3 days.
Cross Contamination
Use separate cutting boards and utensils for raw pumpkin and other ingredients. Clean blender thoroughly between uses if preparing multiple items.
Equipment Safety
When using water bath method, carefully transfer hot roasting pan to oven to avoid burns. Place in oven before filling with water when possible to reduce spill risk.
Pro Tips
Technique
When you're steeping your milk with the star anise, cinnamon, and cloves, watch it like you're watching your smoker — you want those tiny bubbles around the edge and steam rolling off, but the moment it starts to churn, pull it off. Boiling milk throws all that delicate aromatics right out the window.
Equipment
That water bath isn't just for show — it's the key to cooking the custard evenly without any graininess. The gentle, even heat surrounds the ramekins and tells the eggs to set slow and steady, like good food should.
From the chef
Pumpkin goes into the oven first to roast and sweeten, then the flesh goes into a custard built on whole milk steeped with star anise, cinnamon, and cloves. You strain the spices out and whisk that aromatic milk into eggs and sugar slowly, then fold in the pumpkin until it is completely smooth. The whole thing bakes in a water bath at low heat — 150 degrees, enough patience for the edges to set while the center holds a gentle wobble. What comes out is silky and deeply spiced, warm without being heavy. Let it cool a little before you serve it; it finishes setting as it rests.
TagsSilky SmoothWarm SpicesBakedAromaticBruleeComfortingSpecial Occasion
AllergensMilkEggs
Source: generated · June 12, 2026