Baked Pumpkin Custard Volumetrics Food

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 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.

BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®

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.

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.

BAKED PUMPKIN CUSTARD (VOLUMETRICS)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Beat all ingredients in a large bowl on medium speed until the mixture is smooth.
• Pour the mixture into an 8-inch round cake pan coated with cooking spray, cover the cake pan with aluminum foil, and place in a larger baking pan. Pour hot water into the larger baking pan to a depth of 1 inch.
• Bake for 1 1/4 hours or until a knife inserted in the center comes out clean. Remove the pan from the water bath, uncover, and let cool on a wire rack for at least 30 minutes.
• Serve at room temperature or cover and refrigerate overnight. Loosen the edges with a knife and invert the custard onto a serving plate.

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.

BAKED PUMPKIN CUSTARD

Steps:

• Place all the ingredients in a blender and process until smooth.
• Coat a 2-qt. souffle dish with Pam.
• Pour the mixture into the dish, and place the dish in a pan filled with 1" of hot water.
• Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean.
• Chill for at least 8 hours or overnight and serve.

BAKED PUMPKIN CUSTARD

Steps:

• Preheat oven to 450°F.
• Pour all ingredients in a large mixing bowl and mix well until all ingredients are combined and smooth.
• Coat a shallow baking dish. Then pour the pumpkin mixture into the baking dish and bake for 30 minutes.
• Can be served either warm or room temperature, topped with a dollop of whipped cream.