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.
PUMPKIN CUSTARD
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
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.
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
SPICED PUMPKIN CUSTARD PIE
If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. , For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.
Nutrition Facts : Calories 402 calories, Fat 23g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 356mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 4g fiber), Protein 8g protein.
SPICY PUMPKIN CUSTARD CUPS
Make and share this Spicy Pumpkin Custard Cups recipe from Food.com.
Provided by PumpKIM
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grease four 5-oz souffle dishes.
- Preheat oven to 500 degrees Farenheit.
- In a small mixing bowl combine the pumpkin, sugar, egg, milk and spices.
- Mix well with a wire whisk.
- Pour pumpkin mixture into cups.
- Place a 9-in metal baking pan on a bottom rack of the oven and place the cups in the pan.
- Pour 1-in of boiling water in the pan.
- Place another 9-in baking dish on top of the cups as a cover.
- Reduce heat to 350 and bake for 35 minutes.
- Allow cups to rest for 5 minutes in the oven.
Nutrition Facts : Calories 164.6, Fat 6.2, SaturatedFat 3.4, Cholesterol 71.2, Sodium 232.1, Carbohydrate 21.4, Fiber 2.1, Sugar 10.6, Protein 6.8
More about "spicy pumpkin custard cups recipes"
EASY PUMPKIN CUSTARD CUPS MADE FROM PLANT BASED MILK
From miascucina.com
5/5 (2)Total Time 40 minsCategory DessertCalories 129 per serving
- Combine all the dry ingredients in a small bowl and whisk well to make sure the cornstarch is well incorporated. Take the time to break up any clumps of cornstarch.
SPICED PUMPKIN CUSTARD | BERMUDEZ, DUSTIN (REXBARIATRICS.COM)
From rexbariatrics.com
HALLOWEEN PARTY RECIPES: WITCHES' TEETH AND CUSTARD CUPS
From pinterest.com
MUCH LOVED PUMPKIN CUSTARD PIE (THANKSGIVING RECIPE) - CHEF TARIQ
From cheftariq.com
SPICED PUMPKIN CUSTARD | DAHLC
From dahlc.mayoclinic.org
PUMPKIN CRUNCH CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
PUMPKIN-BUTTERSCOTCH CUSTARD WITH SPICED WHIPPED CREAM RECIPE
From cooking.nytimes.com
SPICY PUMPKIN CUSTARD - FORT HEALTHCARE
From forthealthcare.com
WARM AND SPICY PUMPKIN CUSTARD CAKE - DELISHABLY
From delishably.com
SPICYPUMPKINCUSTARDCUPS FOOD
From homeandrecipe.com
SPICY PUMPKIN CUSTARD CUPS RECIPES
From tfrecipes.com
ASTRAY RECIPES: SPICY PUMPKIN CUSTARDS
From astray.com
PUMPKIN CUSTARD RECIPE (EASY INDIVIDUAL THANKSGIVING …
From thekitchn.com
MANITOBA EGG FARMERS - SPICED PUMPKIN CUSTARD
From eggs.mb.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #vegetables #dietary #squash
You'll also love