Microwave Pumpkin Custard Recipes

MICROWAVE PUMPKIN CUSTARD

Steps:

• In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
• Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.
• Slowly stir egg mixture into pumpkin mixture.
• Divide pudding mixture among four 5-oz microwave safe custard cups.
• Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.
• (Do not overcook; puddings will thicken and firm more upon cooling.).
• Set aside to cool at least 10 minutes.
• Serve warm or cover and refrigerate until cold.

EASY MICROWAVE BAKED CUSTARD

Steps:

• Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
• Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
• Pour milk into egg mixture and stir.
• Cover with plastic wrap or tight fitting lid.
• Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
• Remove cover immediately and allow to cool to room temperature.

PUMPKIN CUSTARD

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.

HOMEMADE PUMPKIN PUREE IN THE MICROWAVE

Steps:

• Cut stem off of pumpkin to create a hole using a good, strong knife, as cutting through a pumpkin can be tricky. Scoop and scrape pulp and seeds out of pumpkin, saving seeds to roast later. Cut pumpkin in quarters. Cut quarters in 1/2 again.
• Place pumpkin pieces in a microwave-safe bowl. Cover tightly with plastic wrap, tight enough to not let any steam or moisture escape during cooking time.
• Microwave for 7 minutes, checking seal of plastic wrap halfway through cooking time to ensure no moisture is not escaping. Continue cooking in the microwave for another 8 minutes. Remove plastic wrap by pulling wrap furthest from you back towards you, allowing hot steam to escape away from you. Let cool for 10 minutes.
• Peel skin from pumpkin using your fingers.
• Puree peeled pumpkin using a food processor, hand masher, or a potato ricer.