Pumpkin Pie Custards
By Dixie8686
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
Details
Adapted from wayfair.com
Preparation
Step 1
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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