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.
Provided by Chardonnay Queen
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat 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.
Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®
Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
- Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
- Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 27.7 g, Cholesterol 121.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 6.4 g, Sodium 348.1 mg, Sugar 25.3 g
AUTUMN PUMPKIN CUSTARD
Like pumpkin pie, only easier. This could be made with cream as well, but the milk is more convenient for me and I think it's nice and creamy the way it is.
Provided by Kaarin
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients except the milk in a blender and blend well.
- Add the milk and blend until combined.
- Pour into nine 5 ounce custard cups and set in a shallow pan filled with one inch of hot water.
- Bake at 350 degrees for 40 minutes, until a knife comes out clean.
- Serve chilled with whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 108.3, Fat 3.5, SaturatedFat 1.6, Cholesterol 75.9, Sodium 174.7, Carbohydrate 15.7, Fiber 0.3, Sugar 14.5, Protein 4.1
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4.7/5 (7)Total Time 45 minsCategory DessertCalories 398 per serving
- Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.
- Whisk pumpkin purée, egg yolks, cream, sugar and spices together in a large mixing bowl until uniformly blended.
- Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath. Bake until just set, about 40 to 50 minutes.
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5/5 (2)Total Time 50 minsCategory DessertCalories 171 per serving
- Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water.
- In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.
- Fill 6 ramekins with egg custard mixture*. Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.
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- Bring 1 quarter water to boil for a water bath. Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees F.
- Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar and evaporated milk. Bring to a simmer.
- Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups. Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups.
- Bake until the custards are set, about 30 minutes. Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.
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Category CustardTotal Time 4 hrs 35 minsEstimated Reading Time 5 mins
- In a small bowl, combine the graham cracker cookie crumbs, butter, and salt. Place 2 tablespoons of crumb mixture into the bottom of eight dessert glasses. Set aside.
- Whisk 1/2 cup milk and the cornstarch in a small bowl and set aside. Heat the remaining 1 1/2 cups milk, heavy cream, and half of the sugar in a small saucepan set over medium heat just until it simmers. Stir occasionally.
- Set a fine-mesh sieve over a large pitcher and set aside. Whisk the egg yolks and remaining sugar in a large bowl. Gradually whisk the hot milk into the egg mixture. Add the cornstarch mixture and combine. Whisk in the pumpkin puree and pumpkin pie mix. Return the mixture to the saucepan and constantly whisk over medium heat until the mixture thickens, about 4 minutes. Remove from the heat and whisk in the butter and salt. Pour through the sieve and into the pitcher.
- Evenly divide the custard between the prepared jars. Cover and chill for at least 4 hours or overnight. Keep chilled until ready to serve.
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