Creamy Stovetop Pumpkin Custard Food

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.

CREAMY STOVETOP PUMPKIN CUSTARD

Steps:

• Combine gelatin and cold water in a small bowl until dissolved. Set aside.
• In a saucepan (preferably, a double boiler) combine pumpkin, maple syrup, egg YOLKS, spices and salt. Mix thoroughly. Whisk over medium heat, until mixture thickens (may take 15 to 20 minutes).
• Remove from heat and stir in the soft gelatin until dissolved. Allow filling to cool and then chill in the refrigerator for about 30 minutes.
• In a stainless steel, or glass bowl, whip 1 cup of heavy cream with a hand mixer. Fold half of the whipped cream into the pumpkin custard.
• Divide pumpkin custard into 8, 8oz mason jars, ramekins, or other dish of choice.
• Top each with 1 tsp. of cacao nibs and the remaining whipped cream evenly divided. Place in the fridge or enjoy right away!

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.