Spiced Pumpkin Custard Cooking method
Pumpkin custard recipes Ingredients:
• 3 cups half-and-half
• 6 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup molasses
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 cups puréed pumpkin, or about 1 1/2 cans
• Whipped topping or sweetened whipped cream
Butter a shallow 2-quart baking dish. In a small saucepan, bring half-and-half
to a simmer; set aside. In a medium mixing bowl, beat eggs, sugar,
molasses, cinnamon, ginger, nutmeg, and salt. Mix in pumpkin and warm
half-and-half. Pour mixture into prepared baking dish. Set dish in
a large baking pan. Add hot water to the large pan to a depth of about
1 inch. It should come about halfway up the side of the inner baking
dish. Bake at 325° for about 1 hour and 10 minutes, or until custard
is set in the center. It should only jiggle very slightly. Cool completely
before serving; can be covered and refrigerated overnight. Serve with
a dollop of whipped cream or whipped topping.
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