INDIVIDUAL PUMPKIN CUSTARDS RECIPE - (4.4/5)
Provided by junerodgers
Number Of Ingredients 8
Steps:
- PREHEAT oven to 300° F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.
HOME
Steps:
- Preheat oven to 300° F.
- Mix sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.
- Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
- Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.
PUMPKIN PECAN CUSTARD
What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
- In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
- Bake in the preheated oven for 20 minutes.
- Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
- After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
- Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 40.5 g, Cholesterol 100.7 mg, Fat 7.4 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 248 mg, Sugar 35.4 g
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
MINI PUMPKIN CUSTARDS
Dinner guests don't need to feel guilty about indulging in dessert when they're offered small cups of creamy custard. Each spoonful is like pumpkin pie without the calorie-laden crust.-Leslie Tripp, Potomac, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg., Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla., Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours. Garnish with whipped cream and additional nutmeg.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
INDIVIDUAL FROSTY PUMPKIN CUSTARDS
Make and share this Individual Frosty Pumpkin Custards recipe from Food.com.
Provided by jrthrmn
Categories Frozen Desserts
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Line 6 muffin cups with paper baking cups.
- Soften 1/2 pin vanilla ice cream slightly.
- Fold 1/2 can (16-ounce size) pumpkin pie mix into ice cream.
- Divide among aper-lined cups.
- Cover and freeze until firm, at least 3 hours.
- Garnish with whipped topping and walnut halves.
Nutrition Facts : Calories 87.2, Fat 2.7, SaturatedFat 1.6, Cholesterol 10.5, Sodium 97.7, Carbohydrate 15.6, Fiber 3.3, Sugar 5, Protein 1.2
More about "individual pumpkin custards recipe 445"
INDIVIDUAL PUMPKIN CUSTARDS - CASUAL FOODIST
From casualfoodist.com
5/5 (64)Category DessertCuisine AmericanTotal Time 4 hrs
INDIVIDUAL BAKED PUMPKIN CUSTARDS | HEALTHY RECIPES
From weightwatchers.com
Cuisine AmericanCategory DessertServings 8Total Time 30 mins
- To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of sweetener, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
- Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in centre of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
- Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of sweetener, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
EASY BAKED PUMPKIN CUSTARD WITH NUTMEG WHIPPED CREAM
From butteredsideupblog.com
THE BEST PUMPKIN PIE CUSTARD - SIZZLING EATS
From sizzlingeats.com
INDIVIDUAL PUMPKIN CUSTARDS (AND THAI PUMPKIN SOUP) - HOME MADE
From blogs.columbian.com
CREATIVE COOKING: INDIVIDUAL PUMPKIN PIE CUSTARDS
From creativebalancehealth.com
INDIVIDUAL FROSTY PUMPKIN CUSTARDS RECIPE - WEBETUTORIAL
From webetutorial.com
PUMPKIN CUSTARD RECIPE (EASY INDIVIDUAL THANKSGIVING …
From thekitchn.com
INDIVIDUAL PUMPKIN CUSTARDS - PICKLES & HONEY
From picklesnhoney.com
EASY PUMPKIN CUSTARD CUPS MADE FROM PLANT BASED MILK
From miascucina.com
THE HOUSE MOUSE: EASIER THAN PIE: INDIVIDUAL PUMPKIN CUSTARDS
From the-house-mouse.com
PUMPKIN CUSTARDS - INDIVIDUAL CRUSTLESS PUMPKIN PIES
From delightfulrepast.com
WHOLE PUMPKIN BAKED WITH CUSTARD ♥ A FUN RECIPE FOR FALL
From aveggieventure.com
INDIVIDUAL PUMPKIN CUSTARDS RECIPE | RECIPE | PUMPKIN CUSTARD, …
From pinterest.co.uk
CREAMY STOVETOP PUMPKIN CUSTARD: A SIMPLE PRIMAL DESSERT
From primalpeak.com
INDIVIDUAL PUMPKIN CUSTARDS - PINTEREST
From pinterest.com
INDIVIDUAL PUMPKIN CUSTARDS | RECIPES WIKI | FANDOM
From rebeccasrecipes.fandom.com
INDIVIDUAL PUMPKIN CUSTARDS | COOKING
From chefimado.blogspot.com
CRUSTLESS PUMPKIN PIE CUSTARDS (OR PIE!) | FROM SCRATCH FAST
From fromscratchfast.com
MINI PUMPKIN CUSTARDS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
PUMPKIN CUSTARD RECIPE - PUMPKINLICIOUS
From pumpkinlicious.com
MINI PUMPKIN CUSTARDS - BIGOVEN.COM
From bigoven.com
PUMPKIN CUSTARDS - BETTER HOMES & GARDENS
From bhg.com
INDIVIDUAL PUMPKIN CUSTARDS | RECIPE | PUMPKIN RECIPES DESSERT, …
From pinterest.com
INDIVIDUAL PUMPKIN CUSTARDS| NESTLÉ® VERY BEST BAKING
From pinterest.ca
PALEO PUMPKIN CUSTARD (DESSERT, LUNCH OR SNACK) - EAT BEAUTIFUL
From eatbeautiful.net
INDIVIDUAL PUMPKIN CUSTARDS | SORAYA | COPY ME THAT
From copymethat.com
INDIVIDUAL PUMPKIN PIES - BAKING BITES
From bakingbites.com
EASY PUMPKIN CUSTARD RECIPE | LIL' LUNA
From lilluna.com
6-INGREDIENT BAKED PUMPKIN CUSTARD (SO EASY!) | GOOD LIFE EATS
From goodlifeeats.com
PUMPKIN CUSTARDS - HOLIDAY DESSERT RECIPE - LIFE CURRENTS
From lifecurrentsblog.com
PUMPKIN CUSTARDS - REAL CALIFORNIA MILK
From realcaliforniamilk.com
INDIVIDUAL BAKED PUMPKIN CUSTARDS | HEALTHY RECIPES | WW CANADA
From pinterest.ca
INDIVIDUAL VANILLA CUSTARDS RECIPE - ERIC LECERF | FOOD & WINE
From foodandwine.com
PUMPKIN CUSTARD RECIPE - GOOD WITCH KITCHEN | HOLISTIC NUTRITIONIST
From goodwitchkitchen.net
CUSTARD RECIPES | TASTE OF HOME
From tasteofhome.com
INDIVIDUAL PUMPKIN PIES WITHOUT CRUST (AKA PUMPKIN CUSTARDS)
From myroilist.com
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 »
You'll also love
Related Search