CRACKER BARREL PUMPKIN CUSTARD
Enjoy this sweet creamy custard that is topped with ginger snap cookie crumbs and a pumpkin pie spice infused whipped cream.
Provided by Member 610488
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium sized glass bowl, add egg yolks and whisk until they are creamy. Add pumpkin, sugar, vanilla, heavy whipping cream and pumpkin pie spice and combine until all are incorporated.
- Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
- Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish, 20-25 minutes for custard dishes).
- 12 minutes into the baking process, combine the ginger snaps cookie crumbs and melted butter. Pull the custard from the oven and sprinkle the crumb mixture over the custard. When done, return custard to the oven to finish baking.
- When custard is done baking, allow to cool to room temperature.
- Just before serving, mix the whipped topping by whisking together the whipping cream, granulated sugar, and pumpkin pie spice until the whipped cream is thickened.
- Serve with whole ginger snap cookie on side of custard serving and topped with whipped topping.
Nutrition Facts : Calories 437.4, Fat 36.5, SaturatedFat 21.4, Cholesterol 281.9, Sodium 90.8, Carbohydrate 24.3, Fiber 0.3, Sugar 16.1, Protein 4.8
PUMPKIN CUSTARD WITH GINGER SNAPS
If you've had pumpkin custard with gingersnaps at a popular family restaurant, you'll love this recipe. It is a rich custard but so delicious for fall. I think you could even make a gingersnap cookie crust and put this in a pie, as well.
Provided by Jan Mullikin
Categories Puddings
Time 2h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Separate 8 eggs--whites from yolks. In a medium bowl, whisk egg yolks until creamy in color. Add pumpkin, 1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice. Mix well and cook in a double boiler until a spoon is coated with put in the custard. Pour custard into an 8 X 8 pan or individual little custard dishes (about 8).
- 2. (Place cups in a pan with an inch of water). Bake for 15 minutes then mix the cup of pulverized gingersnaps mixed with the tablespoon of melted butter and sprinkle on top of the half-baked custard cups. Return the cups to the oven and finish baking another 15-20 minutes. Watch it and check at about 10 minutes in case your oven bakes differently. Remove when a spoon inserted comes out clean.
- 3. Allow the custard to cool to room temperature. Mix the pumpkin pie spice, whipping cream and sugar until whipped cream peaks. Spoon on top of custard and serve. This is very rich and delicious but I think it would be interesting to try brown sugar in the final whipped cream topping or even maple syrup flavoring!
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