Rich 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.

RICH PUMPKIN CUSTARD

Steps:

• In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. , Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.

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 WITH A KICK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
• Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
• Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
• Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

PUMPKIN CUSTARD

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.

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.

PUMPKIN CUSTARD

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix skim milk with nonfat dry milk.
• Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
• Spoon into a 6-cup baking dish, and bake for about 1 hour and 10 minutes until center of custard is cooked. (Place a toothpick into the center of the custard, and if it comes out clean, custard is done.) Cool, and serve warm or chilled.

GREAT PUMPKIN CUSTARD

Steps:

• Preheat the oven to 325°F.
• Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.
• Pour the custard into 6 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.
• rebecca's notes
• Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high. This will ensure that the hot water you pour in doesn't slosh over when you transfer the pan to and from the oven.
• nutrition information
• (per serving)
• Calories: 110
• Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)
• Carbohydrates: 18g
• Protein: 4g
• Fiber: 1g
• Sodium: 240mg