Pumpkin Custard
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- Yield Serves 4
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Ingredients
- 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
Directions
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Preheat the oven to 350 degrees.
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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.
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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.
This was great! Made it using real cream and maple syrup instead of brown sugar and evaporated milk as we only eat real whole foods and not processed or refined foods. Turned out amazing!
Fantastic! I subbed 3/4 c heavy whipping cream and 3/4 c half-and-half for the evaporated milk (which I don't keep on hand) and used half muscovado and half Demerara sugar for the brown sugar. Served warm topped with a scoop of double-vanilla ice cream they were about as good as a dessert can get.
I used this recipe to bake the rest of the pumpkin pie filling we had due to a lack of extra pie dough. I just added a few teaspoons of cornstarch to the filling and poured it into the ramekins. Still baking in the oven but they look good. Thanks for the save on the leftovers!
Yay! Delicious pumpkin pie flavors without the high fat of the crust! Thanks!
This sounds fabulous, especially with the non-fat milk. What a cholesterol relief!
Caro