Mini Pumpkin Custards

Name: Mini Pumpkin Custards
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters canned pumpkin; 3 egg yolks; 0 teaspoons ground cinnamon; 118 milliliters half-and-half cream; 118 milliliters heavy whipping cream; 59 milliliters maple syrup; 2 Tbsps sugar; 1 teaspoons vanilla extract; 8 servings Whipped cream and additional ground nutmeg

Mini Pumpkin Custards could be just the gluten free recipe you've been looking for. One portion of this dish contains around 2g of protein, 10g of fat, and a total of 151 calories. For 63 cents per serving, you get a dessert that serves 8. A mixture of pumpkin, vanillan extract, maple syrup, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Individual Crustless Pumpkin Pies (aka Pumpkin Custards), Pumpkin-Praline Custards, and Pumpkin Custards with Brittle Topping.

Instructions

In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg.

Ingredients you will need

Heavy Cream

Egg Yolk

Cinnamon

Clove

Nutmeg

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Frying Pan

Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla.

Ingredients you will need

Pumpkin

Vanilla

Cream

Syrup

Egg

Equipment you will use

Frying Pan

Transfer to eight stoneware demitasse cups or 2-oz. ramekins.

Equipment you will use

Ramekin

Place cups in a baking pan; add 1 in. of boiling water to pan.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle).

Equipment you will use

Oven

Ramekin

Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours.

Ingredients you will need

Water

Garnish with whipped cream and additional nutmeg.

Ingredients you will need

Whipped Cream

Nutmeg

Equipment

Ingredients

Servings:

79milliliters

canned pumpkin 3

egg yolks 0teaspoons

ground cinnamon 118milliliters

half-and-half cream 118milliliters

heavy whipping cream 59milliliters

maple syrup 2Tbsps

sugar 1teaspoons

vanilla extract 8servings

Whipped cream and additional ground nutmeg

Recommended wine: Cream Sherry, Port, Moscato Dasti

Custard can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.