Wednesday, January 6, 2010

Pumpkin custard

I've been looking for ways to use up some holiday related food items I have leftover...pumpkin, cranberries, evaporated milk, etc. I was looking for a dessert to make in my ramekins, too. I found this recipe for pumpkin custard and thought I'd give it a try. It was good - not too sweet and you could really taste the pumpkin. The recipe below will make four single-serving (6 oz) ramekins.
 

Pumpkin custard
1 large egg and one egg white, lightly beaten
1/3 cup fine cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/8 teaspoon fresh ground nutmeg
a pinch of ground cloves
1/2 can (about 7 oz) pumpkin puree (not pie filling)
1/2 teaspoon pure vanilla extract
1/2 can (about 6 oz) low-fat evaporated milk

Pre-heat oven to 325 degrees

In a large bowl whisk together the eggs, sugar, cinnamon, salt, nutmeg, and cloves. Add the pumpkin and vanilla, mix well. Slowly whisk in the evaporated milk until well mixed. Pour equal amounts into each ramekin (spray with a cooking spray first).

Place the ramekins in a baking dish and fill the dish with about one inch of hot water. Bake for about 35-45 minutes (until a toothpick comes out clean).

You can serve these warm or chill them in the refrigerator and serve cold. Eat them right from the ramekins topped with some whipped cream and a sprinkling of cinnamon. If you chill them, you can also turn the ramekin upside down and put the custard on a plate, then top with whipped cream and cinnamon for a slightly fancier presentation.

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