Monday, March 3, 2008

Pumpkin Custard

Pumpkin Custard

2 cups of cooked, cooled pumpkin (cheese, or pie pumpkin work best)
3 Tbs sugar
2 Tbs brown sugar
3/4 cup heavy cream
3 eggs plus 2 egg yolks
2 tea vanilla
1 tea cinnamon
1/2 tea nutmeg

Beat eggs, yolks, and sugar with a whisk until mixed well. Add pumpkin and heavy cream and transfer to blender. Blend until very smooth. Add the other ingredients and blend for a moment to mix well. Transfer to small ramkins, and place them in a 9X13 baking dish. Fill the dish with hot water about halfway up the outside of the raminkins and bake for 45 minutes in a 350* oven. Cool completely before serving. Top with whipping cream dashed with nutmeg.

This recipe has been modified from the original becuase that one lacked sweetness. So I added another Tbs of each of the sugars, but you could easily leave that out if you want less dessert, more breakfast fare.


Becka said...

You have me sitting here wishing I had some heavy cream.

And ramekins. I don't have any of thos either.

Val in the Rose Garden said...

You can make it in oven proof mugs. :)


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