PUMPKIN CUSTARD, CROCK POT RECIPE - (4.4/5)
Provided by Cassaundra
Number Of Ingredients 7
Steps:
- combine eggs, pumpkin, brown sugar, ginger, cinnamon, and lemon peel in large bowl. stir in evaporated milk. Pour mixture into 1 1/2 quart souffle dish. cover tightly with foil. Place souffle dish in 4 1/2 quart crock pot. Pour water into crock pot to reach 1 1/2 inches from top of souffle dish. cover. cook on low for 4 hours. Carefully remove dish from crock pot. serve warm. ***to make foil handles for removing souffle dish, tear off 3 (18x2) strips of heavy duty foil or fold foil to double thickness. criss cross in spoke design. Set dish on center fo strips. Pull foil strips up and over dish
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.
PUMPKIN SPICE CUSTARD
We love this traditional Crock-Pot pumpkin spice custard. The added espresso powder gives it a latte effect! —Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish; set aside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top with crushed gingersnap cookies and, if desired, whipped cream.
Nutrition Facts : Calories 280 calories, Fat 6g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 381mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 3g fiber), Protein 7g protein.
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
Make and share this Pumpkin Custard recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350*.
- Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
- Arrange the cups in a shallow, flat-bottomed baking pan.
- Whirl all of the ingredients except the apple slices in a blender until smooth.
- Pour the custared into the baking cups.
- Pour boiling water into the baking pan to about a 2-inch depth.
- Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
- Remove the cups from the hot water and cool at room temperature, then refrigerate.
- Serve chilled, garnished with fresh apple slices, if desired.
Nutrition Facts : Calories 200.6, Fat 2, SaturatedFat 0.7, Cholesterol 73.1, Sodium 128.5, Carbohydrate 37.5, Fiber 0.5, Sugar 32.1, Protein 9.2
SLOW COOKER PUMPKIN CUSTARD
A frothy delight, using the slow cooker. My family ADORES it, including my pumpkin-indifferent husband. Yoinked and modified from a post on the What-A-Crock livejournal community
Provided by SnoBahr
Categories Dessert
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
- Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
- Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.
- Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.
Nutrition Facts : Calories 291.4, Fat 10.7, SaturatedFat 7.3, Cholesterol 78.4, Sodium 115.3, Carbohydrate 42.2, Fiber 0.5, Sugar 32.2, Protein 8.2
SLOW COOKER EGG CUSTARD
Make and share this Slow Cooker Egg Custard recipe from Food.com.
Provided by Jyga1368
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease slow cooker with the butter (leave excess in crock); set aside.
- In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
- Mix well and pour into crock pot.
- Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
- If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
- Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.
Nutrition Facts : Calories 262.9, Fat 19.8, SaturatedFat 10.2, Cholesterol 323.3, Sodium 167.9, Carbohydrate 7.7, Sugar 4.9, Protein 13.4
SLOW COOKER PUMPKIN PUDDING
Pumpkin pie without the crust, this pudding is made in a slow cooker. Easy, fast preparation for busy holidays.
Provided by Stephanie Stokes
Categories Fruits and Vegetables Vegetables Squash
Time 5h5m
Yield 8
Number Of Ingredients 8
Steps:
- Coat the inside of a slow cooker with cooking spray.
- Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
- Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 28.4 g, Cholesterol 67.8 mg, Fat 7.9 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 196.7 mg, Sugar 25.5 g
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