Creamy Stovetop Pumpkin Custard Recipes

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.

PUMPKIN CUSTARD

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.

CREAMY STOVETOP PUMPKIN CUSTARD

Steps:

• Combine gelatin and cold water in a small bowl until dissolved. Set aside.
• In a saucepan (preferably, a double boiler) combine pumpkin, maple syrup, egg YOLKS, spices and salt. Mix thoroughly. Whisk over medium heat, until mixture thickens (may take 15 to 20 minutes).
• Remove from heat and stir in the soft gelatin until dissolved. Allow filling to cool and then chill in the refrigerator for about 30 minutes.
• In a stainless steel, or glass bowl, whip 1 cup of heavy cream with a hand mixer. Fold half of the whipped cream into the pumpkin custard.
• Divide pumpkin custard into 8, 8oz mason jars, ramekins, or other dish of choice.
• Top each with 1 tsp. of cacao nibs and the remaining whipped cream evenly divided. Place in the fridge or enjoy right away!

PUMPKIN CUSTARD

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 PIE

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.

CREAMY PUMPKIN CUSTARD PIE

Steps:

• Preheat oven to 400°F.
• Mix first nine ingredients together until smooth.
• Pour into 1 unbaked 9-inch pastry shell with high fluted edge.
• Bake in oven 1 hour or until knife inserted in center comes out clean.
• Cool.