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 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
CRACKER BARREL PUMPKIN CUSTARD
Enjoy this sweet creamy custard that is topped with ginger snap cookie crumbs and a pumpkin pie spice infused whipped cream.
Provided by Member 610488
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium sized glass bowl, add egg yolks and whisk until they are creamy. Add pumpkin, sugar, vanilla, heavy whipping cream and pumpkin pie spice and combine until all are incorporated.
- Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
- Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish, 20-25 minutes for custard dishes).
- 12 minutes into the baking process, combine the ginger snaps cookie crumbs and melted butter. Pull the custard from the oven and sprinkle the crumb mixture over the custard. When done, return custard to the oven to finish baking.
- When custard is done baking, allow to cool to room temperature.
- Just before serving, mix the whipped topping by whisking together the whipping cream, granulated sugar, and pumpkin pie spice until the whipped cream is thickened.
- Serve with whole ginger snap cookie on side of custard serving and topped with whipped topping.
Nutrition Facts : Calories 437.4, Fat 36.5, SaturatedFat 21.4, Cholesterol 281.9, Sodium 90.8, Carbohydrate 24.3, Fiber 0.3, Sugar 16.1, Protein 4.8
CRACKER CUSTARD
Make and share this Cracker Custard recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir in a large pot: sugar, eggs, all evaporated milk, and water.
- On medium heat, let mixture cook until it steams.
- Taste for sweetness, add more sugar if needed.
- Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
- Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
- Take off heat.
- Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
- Mix well.
- Add more crushed crackers if too soupy.
- Once satisfied with the consistency, spoon into a casserole dish and spread even.
- Store leftovers in fridge for upto a 5 - 7 days.
- Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.
Nutrition Facts : Calories 396.2, Fat 12, SaturatedFat 4.8, Cholesterol 93.8, Sodium 516.1, Carbohydrate 60.9, Fiber 1.1, Sugar 25.3, Protein 11.1
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
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PUMPKIN CUSTARD | THE SWEET OCCASION
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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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