PUMPKIN CUSTARD
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
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
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
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
BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®
Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
- Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
- Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 27.7 g, Cholesterol 121.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 6.4 g, Sodium 348.1 mg, Sugar 25.3 g
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
PUMPKIN CUSTARD
Nothing says fall quite like desserts enriched with the sweet, spicy, incomparable taste of this premier squash. Good Food Magazine, October 1986. Prep time does not include chilling time.
Provided by JackieOhNo
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees.
- Pour half-and-half and cream into medium saucepan and heat just until scalded (tiny bubbles will form around edge of pan).
- Mix liqueur, ginger, and salt in small bowl. Lightly whisk eggs together in separate mixing bowl. Add liqueur mixture and whisk to blend. Very gradually stir in scalded cream. Stir in sugar, pumpkin, and lemon zest.
- Pour custard into six 3/4-cup custard cups or ramekins and place in baking pan. Pour enough hot water into pan to come halfway up sides of cups. Cover with cookie sheet. Bake until knife inserted in center comes out clean, 40-45 minutes.
- Transfer custard cups to wire rack to cool completely. Cover with plastic wrap and refrigerate at least 2 hours. Serve cold.
Nutrition Facts : Calories 236.7, Fat 14.6, SaturatedFat 8.3, Cholesterol 147.8, Sodium 183.4, Carbohydrate 22.7, Fiber 1.3, Sugar 18.3, Protein 5.2
PUMPKIN PIE CUSTARD
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN CUSTARD
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
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
More about "autumn pumpkin custard food"
SIMPLEST PUMPKIN CUSTARD RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
4.7/5 (7)Total Time 45 minsCategory DessertCalories 398 per serving
- Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.
- Whisk pumpkin purée, egg yolks, cream, sugar and spices together in a large mixing bowl until uniformly blended.
- Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath. Bake until just set, about 40 to 50 minutes.
EASY PUMPKIN CUSTARD RECIPE | LIL' LUNA
From lilluna.com
5/5 (46)Calories 496 per servingCategory Dessert
- Place cups in a 9x13 baking pan; pour hot water around cups to a depth of 1 in. Bake at 350° for 20 minutes.
- Meanwhile, combine brown sugar, pecans and melted butter. After custard has baked for 20 minutes, sprinkle over the top and bake an additional 35-40 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream, cinnamon and more chopped pecans if desired. Store in the refrigerator.
PUMPKIN CUSTARD - CRAFTY COOKING MAMA
From craftycookingmama.com
61 BEST PUMPKIN RECIPES - EPICURIOUS
From epicurious.com
PUMPKIN CUSTARD | THE SWEET OCCASION
From thesweetoccasion.com
PUMPKIN DESSERTS: OUR 39 BEST RECIPES FOR FALL BAKING
From epicurious.com
PUMPKIN EGG CUSTARD RECIPE - MY KITCHEN LOVE
From mykitchenlove.com
SANG KHYA L’PEOUV (PUMPKIN CUSTARD) - GREAT BRITISH …
From greatbritishchefs.com
6-INGREDIENT BAKED PUMPKIN CUSTARD (SO EASY!) | GOOD …
BAKED PUMPKIN CUSTARD RECIPE - EAGLE BRAND
From eaglebrand.com
BAKED PUMPKIN CUSTARD - E.D.SMITH®
From edsmith.com
CREAMY PUMPKIN CUSTARD (DAIRY FREE) - SAVORY LOTUS
From savorylotus.com
PUMPKIN CUSTARD RECIPE (EASY INDIVIDUAL THANKSGIVING …
From thekitchn.com
CREAMY PUMPKIN CUSTARD RECIPE - HOW TO MAKE PUMPKIN CUSTARD …
From delish.com
PUMPKIN FLAN: EASY CUSTARD DESSERT RECIPE - BAKE IT WITH LOVE
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love