Pumpkin Custard

Name: Pumpkin Custard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters pumpkin purée (from 1 pie pumpkin); 9 egg yolks (beaten); 473 milliliters heavy cream; 118 milliliters maple sugar; 1 teaspoons ground cinnamon; 0 teaspoons freshly grated nutmeg; 0 teaspoons ground cardamom; 1 serving whipped cream (to serve)

Pumpkin Custard is a gluten free and lacto ovo vegetarian recipe with 6 servings. One serving contains 400 calories, 7g of protein, and 37g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a dessert. If you have nutmeg, egg yolks, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Users who liked this recipe also liked Pumpkin Custard Baked In A Pumpkin Shell, Pumpkin Custard, and Pumpkin Custard.

Instructions

Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Oven

Whisk pumpkin purée, egg yolks, cream, sugar and spices together in a large mixing bowl until uniformly blended.

Ingredients you will need

Egg Yolk

Pumpkin

Spices

Cream

Sugar

Equipment you will use

Mixing Bowl

Whisk

Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath.

Ingredients you will need

Custard

Water

Base

Equipment you will use

Ramekin

Sieve

Bake until just set, about 40 to 50 minutes.

Equipment you will use

Oven

Cool to room temperature, and serve with whipped cream.

Ingredients you will need

Whipped Cream

Equipment

Ingredients

Servings:

473milliliters

pumpkin purée (from 1 pie pumpkin)9

egg yolks (beaten)473milliliters

heavy cream 118milliliters

maple sugar 1teaspoons

ground cinnamon 0teaspoons

freshly grated nutmeg 0teaspoons

ground cardamom 1serving

whipped cream (to serve)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Custard. 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. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.