Pumpkin Custards With Brittle Topping Recipes

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PUMPKIN CUSTARDS WITH BRITTLE TOPPING



Pumpkin Custards with Brittle Topping image

Smooth pumpkin-egg custard with crunchy peanut brittle topping makes a light, creamy dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h55m

Yield 6

Number Of Ingredients 7

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
4 eggs
2 teaspoons vanilla
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 cup chopped peanut brittle

Steps:

  • Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
  • In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
  • Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
  • Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.

Nutrition Facts : Calories 310, Carbohydrate 54 g, Fiber 2 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg

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

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 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

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

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



Pumpkin Custard image

Make and share this Pumpkin Custard recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
1 1/2 cups evaporated skim milk (12 ounce can)
2 eggs
3 egg whites
3/4 cup pure maple syrup or 3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
fresh apple, slices (optional)

Steps:

  • Preheat the oven to 350*.
  • Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
  • Arrange the cups in a shallow, flat-bottomed baking pan.
  • Whirl all of the ingredients except the apple slices in a blender until smooth.
  • Pour the custared into the baking cups.
  • Pour boiling water into the baking pan to about a 2-inch depth.
  • Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
  • Remove the cups from the hot water and cool at room temperature, then refrigerate.
  • Serve chilled, garnished with fresh apple slices, if desired.

Nutrition Facts : Calories 200.6, Fat 2, SaturatedFat 0.7, Cholesterol 73.1, Sodium 128.5, Carbohydrate 37.5, Fiber 0.5, Sugar 32.1, Protein 9.2

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

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

PUMPKIN SEED BRITTLE



Pumpkin Seed Brittle image

This quick and easy pumpkin seed brittle is addictive and makes a great food gift, too.

Provided by hirtamadl

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 1h

Yield 24

Number Of Ingredients 4

2 ½ cups white sugar
½ cup water
1 pinch salt
2 cups unsalted raw pumpkin seeds

Steps:

  • Line a baking sheet with parchment paper or a silicone mat.
  • Combine sugar, water, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until sugar has dissolved and turned a golden brown color. Immediately add pumpkin seeds and mix well to coat with the caramelized sugar.
  • Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let cool to room temperature. Break or cut into bite-sized pieces. Store in an airtight container in a cool place or in the refrigerator.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 22.9 g, Fat 5.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 8.7 mg, Sugar 20.9 g

PUMPKIN CUSTARD WITH CRUNCHY PECAN TOPPING



Pumpkin Custard With Crunchy Pecan Topping image

This is another recipe from Southern Living Christmas cookbook. These used to be my favorite cookbooks until recipezaar. A cross between pumpkin pie and pudding with a wonderful crunchy topping.

Provided by nascarmom

Categories     Dessert

Time 1h

Yield 8 4 oz. custards, 8 serving(s)

Number Of Ingredients 14

1 (15 ounce) can pumpkin (not pumpkin pie filling)
3/4 cup heavy whipping cream
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs, lightly beaten
1/4 cup butter or 1/4 cup margarine
1 cup chopped pecans
1/2 cup sugar

Steps:

  • Stir together first 11 ingredients in a large bowl.
  • Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
  • Place in a large roasting pan; add hot water to depth of 1".
  • Bake uncovered, at 325 degrees for 55 minutes.
  • Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.
  • Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
  • To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.

Nutrition Facts : Calories 403.7, Fat 25.1, SaturatedFat 10.1, Cholesterol 98.7, Sodium 218.2, Carbohydrate 44.6, Fiber 1.7, Sugar 39.6, Protein 3.9

PUMPKIN STREUSEL CUSTARD



Pumpkin Streusel Custard image

This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. I adjusted a dessert recipe in my files to come up with this two-serving version. -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1 egg
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, ginger and nutmeg
2/3 cup canned pumpkin
1/2 cup evaporated milk
TOPPING:
1 tablespoon brown sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon cold butter
2 tablespoons chopped pecans

Steps:

  • In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 345 calories, Fat 14g fat (5g saturated fat), Cholesterol 131mg cholesterol, Sodium 420mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.

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