Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Pumpkin Custard

This is a very rich, full-bodied custard made with heavy cream, eggs and pumpkin.

Posted By: Leilani
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer115 Times Printed

Prep Time: 10 | Cook Time: 55 | Ready In: 65
Ingredients: Print   Add to cart
US Metric

2 eggs, lightly beaten
1/2 15 ounce can (scant 1 cup) pumpkin
3/4 cup whipping cream, half-and-half, or light cream
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup Peppery Pecans (see recipe below)
1/4 cup maple syrup

Cooking Process:

1. Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth.

2. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch.

3. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours.

4. To serve, unmold custards onto four dessert plates. Sprinkle with Pecans and drizzle with maple syrup. Makes 4 servings.