Pumpkin Custard
"Nothing says fall quite like desserts enriched with the sweet, spicy, incomparable taste of this premier squash. Good Food Magazine, October 1986. Prep time does not include chilling time."
photo by 2Bleu
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 236.59 ml half-and-half
- 118.29 ml heavy cream
- 29.58 ml orange-flavored liqueur
- 1.23 ml ground ginger
- 0.25 ml salt
- 3 large eggs
- 118.29 ml sugar
- 236.59 ml canned pumpkin puree
- 14.79 ml grated lemon zest
directions
- Heat oven to 325 degrees.
- Pour half-and-half and cream into medium saucepan and heat just until scalded (tiny bubbles will form around edge of pan).
- Mix liqueur, ginger, and salt in small bowl. Lightly whisk eggs together in separate mixing bowl. Add liqueur mixture and whisk to blend. Very gradually stir in scalded cream. Stir in sugar, pumpkin, and lemon zest.
- Pour custard into six 3/4-cup custard cups or ramekins and place in baking pan. Pour enough hot water into pan to come halfway up sides of cups. Cover with cookie sheet. Bake until knife inserted in center comes out clean, 40-45 minutes.
- Transfer custard cups to wire rack to cool completely. Cover with plastic wrap and refrigerate at least 2 hours. Serve cold.
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Reviews
-
Made for PRMR! This had a great pumpkin taste. My wife loves pumpkin and she loved this. Thanks -
I reduced this to just 2 servings. I put a splash of pumpkin spice on top before baking, but otherwise made as directed. The flavor is really good, but the texture was curdly (is that a word)? There was also a lot of liquid at the bottom of the ramekins. I think the condensation on the bottom of the baking sheet (from the waterbath) makes the droplets seep into the ramekins and get into the custard. Overall we loved the flavor, just need to work on the cooking method.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
