Pumpkin Custards
Rich and creamy Pumpkin Custards are the perfect dessert to brighten any gathering, especially during the festive seasons of Thanksgiving and Christmas. This delightful Pumpkin Custards Recipe offers a smooth, velvety texture without the need for a crust, providing a refreshing twist on traditional pumpkin pie. Gluten-free and easy to make, these custards are sure to become a beloved treat in your home. Serve them in elegant ramekins for an impressive presentation that will wow your guests, making every bite a warm and inviting experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves six
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 can (15 ounces) pumpkin puree
- 1 cup drained candied yams (from can)
- ¾ cup sugar
- ¼ cup pure maple syrup
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon finely ground sea salt
Instructions
- Preheat oven to 400°F. Place a rimmed baking sheet on the lowest rack.
- In a medium bowl, whisk together heavy cream, whole milk, eggs, egg yolks, and vanilla.
- In a large saucepan over medium heat, combine pumpkin puree, drained yams, sugar, maple syrup, spices, and salt. Simmer for about 15 minutes until thickened.
- Remove from heat and gradually whisk in the cream mixture. Strain through a fine-mesh strainer into another bowl.
- Pour into six ramekins (about one scant cup each). Bake at 400°F for 10 minutes; then reduce to 300°F and bake for another 15–20 minutes until set.
- Cool at room temperature for 2–3 hours before serving.
Nutrition
- Serving Size: 1 custard (approximately 150g)
- Calories: 320
- Sugar: 28g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 180mg
Find it online: https://recipesfish.com/pumpkin-custards-recipe/