Pumpkin Pie Custards

Photo by Bennie S.
Adapted from wayfair.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from wayfair.com

Ingredients

  • 4

    egg yolks

  • 1

    can condensed milk

  • 1

    cup half and half or heavy cream

  • 1

    cup pumpkin puree

  • 3

    tablespoons granulated sugar

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon ginger

  • 1/4

    teaspoon nutmeg

  • 1/4

    teaspoon vanilla

  • Whipped cream, for serving

  • Cookie, for serving

Directions

Preheat the oven to 350 degrees F. Prepare 4 to 6 ramekins, a deep sided baking pan with handles, and a kettle with boiling water. Whisk the egg yolks at high speed for about 1 minute. Add condensed milk, half and half (or cream), pumpkin, sugar, cinnamon, ginger, nutmeg, and vanilla. Whisk until well-incorporated. Strain, using a cheesecloth if necessary, and pour into ramekin(s). Place ramekins in a large baking pan. Add hot water to come up to half way up the mold. Lightly cover with foil. Bake for about 1 hour, or until the custards are set in the center. (Alternative method: In a large pot, boil about 1 inch of water. Place mold in pot. Simmer for 40 minutes or until firm.) Let custards cool, then chill in the refrigerator. Serve with whipped cream and a cookie, if desired.

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