Although not overly sweet, this dessert is creamy. Although the recipe specifies cream, I substitute half-and-half. The pumpkin puree is mostly responsible for the smoothness. While this goes well with coffee, a wonderful port makes it much better. Serve with whipped cream on the side.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 eggs
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 (15 ounce) can pumpkin puree
- 1 cup half-and-half
- 1 cup milk
- ½ cup white sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- 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 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 618 mg |
| Sugars | 21 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great. I used a splenda blend for the sugar and it was still great to eat. I’m now curious of brown sugar would working this.
This custard is so amazing and creamy!
I had to bake my custards for 55 minutes before they were cooked all the way. Easy and tasty recipe. Thank you for sharing.
This dessert was so easy and yummy! I did use one can of evaporated milk and 3 eggs instead of 2 and 2 yolks and I was heavy handed with the spices. Will make this again for sure.