Pumpkin Custards
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1⁄2 cup canned pumpkin
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup dark brown sugar
- 2 cups whole milk
- 1 egg, large
- 2 egg yolks, large
- whipped cream
directions
- Bring a pot of water to boil. In the meantime, set 8 6 ounce ovenproof custard cups in 2 8 inch square pans. Adjust oven rack to lower middle position and heat to 325 degrees.
- Heat pumpkin and spices in a medium saucepan over medium heat until puree sputters and flavors intensify, 3 to 4 minutes. Whisk in sugar, then ,milk; bring ot a simmer. Meanwhile, whisk egg and yolks in a medium bowl,
- Gradually whisk hot pumpkin mixture into eggs, then pour in custard cups. Set pans in oven; carefully pour hot water in pans halfway up sides of cups.
- Bake until custards are set, about 30 minutes.
- Remove cups from pans and cool slightly. Tear off pieces of plastic wrap and press directly over custards to keep a skin from forming. Refrigerate at least 2 hours (can keep up to 3 days).
- To serve, garnish chilled custards with whipped cream.
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