Mini Pumpkin Custards Recipes

PUMPKIN CUSTARD

Pumpkin Custard image

Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 9

Ingredients

3/4 cup canned pumpkin puree
2 large eggs
1 1/2 cups evaporated skim milk (one 12-ounce can)
3/4 teaspoon pure vanilla extract
1/2 cup (packed) light brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

Steps:

Preheat the oven to 350 degrees.
In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.

PUMPKIN CUSTARD

Pumpkin Custard image

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

Ingredients

2 eggs
2 egg yolks
1 tablespoon all-purpose flour
1 (15 ounce) can pumpkin puree
1 cup half-and-half
1 cup milk
½ cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

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

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