Pumpkin Custard Recipe

Rating 5.0
| 0
This pumpkin custard is an easy dessert lovely for any time of the year. Fragrant warm spices mingle with mellow pumpkin for a smooth, rich and creamy dessert.
Dessert
Californian
17
ingredients
9
steps
55
minutes
Chef Denis is a seasoned chef with 43 years of experience working in the culinary world. His past roles include banquet chef, executive sous chef, private chef and even being the owner of a catering business, where he hosted both private events and intimate dinners. For the last 28 years, he's spent his time working as a culinary teacher, sharing his passion and knowledge with his students and aspiring chefs to create outstanding, memorable events.

Ingredients

Servings:
4
For the Pumpkin Custard
1
14-ounce can of pumpkin puree
3
eggs
8 oz
half-and-half
1/4 cup(s)
sugar
1 tsp
vanilla
1/2 tblsp
cinnamon
1 tsp
grated fresh ginger, see notes 1
1/8 tsp
ground cloves
1/8 tsp
ground nutmeg
1
pinch of salt
1 tblsp
butter, room temperature
1
batch of cinnamon sugar
1 pt
boiling water
toasted nuts, finely chopped, optional
vanilla yogurt or whipped cream, for topping
For the Cinnamon Sugar
2 tblsp
sugar
1/4 tsp
ground cinnamon

Directions 9 steps | 55 Minutes

Step 1

Preheat oven to 400°F. In a bowl, whisk together the pumpkin puree, eggs, sugar, vanilla, cinnamon, ginger, cloves, nutmeg and salt together.

Step 2

Add the half-and-half and whisk until combined.

Step 3

Use a pastry brush or a gloved hand to coat the ramekins with the butter.

Step 4

Make the cinnamon sugar. In a small bowl, whisk together the sugar and cinnamon until well combined.

Step 5

Coat the inside of the ramekins with the cinnamon sugar by pouring the mixture into one ramekin and swirling to coat. Add the remaining cinnamon sugar to the next ramekin. Repeat until all of the ramekins are coated.

Step 6

Fill each dusted ramekin ⅔ of the way with the pumpkin mixture.

Step 7

Place the ramekins in a shallow baking dish, such as a lasagna pan. Fill the baking dish with boiling water, being careful not to get any water into the ramekins. If using the toasted nuts, top each ramekin with a sprinkling of toasted nuts.

Step 8

Transfer the baking dish to the oven and bake for 20-25 minutes or until a knife or a skewer inserted in the center of a ramekin comes out clean.

Step 9

Remove the ramekins from the water and serve warm or chilled. Top with whipped cream or vanilla yogurt. Enjoy!


Notes:

  1. ¼ teaspoon ground ginger can be substituted for 1 teaspoon of fresh ginger.

Nutrition Per Serving
View All
CALORIES
260
FAT
12.8 g
PROTEIN
6.9 g
CARBS
31.2 g

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