Pumpkin Custard
Simply the best homemade custard:
Recipe Summary Pumpkin Custard
This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.
Ingredients | Homemade Custard Nz2 eggs2 egg yolks1 tablespoon all-purpose flour1 (15 ounce) can pumpkin puree1 cup half-and-half1 cup milk½ cup white sugar1 teaspoon salt1 teaspoon vanilla extract½ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground gingerDirectionsPreheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.Info | Homemade Custard Nzprep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 servings
TAG : Pumpkin CustardFruits and Vegetables, Vegetables, Squash,
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Homemade Custard Nz - 6 servings, ready in 13 minutes.
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