Pumpkin Custard

about the recipe

Simplicity and perfection collide with this easy-to-make recipe for pumpkin custard.  Made with simple pantry staples, it’s a breeze to whip up and perfect for fall.  Simply give the ingredients a whirl in your blender, pour it in to ramekins, and then gently bake to perfection in a water bath.  The custard emerges smooth and velvety, with a rich, spiced aroma that fills the kitchen.

INGREDIENTS

– 2 cups half and half – 2 eggs – 2 egg yolks – 1 (15-ounce) can pumpkin puree – ½ cup light brown sugar – ¼ cup maple syrup – 1 tablespoon vanilla extract – 2 tablespoons all purpose flour – 2 teaspoons pumpkin pie spice – ¼ teaspoon sea salt

– Preheat the oven to 350°F. Butter or spay 6 ramekins.

– In a blender combine the half and half, eggs, egg yolks, pumpkin puree, brown sugar, maple syrup, vanilla, flour, pumpkin pie spice, and salt. 

– Process until smooth.

– Pour into the prepared ramekins.

– Arrange the cups in a 13 x 9 baking pan, and pour enjoy water around to fill hallway through.

– Cook for 40 to 50 minutes, until set, and an instant read thermometer reads between 170°F and 180°F.

Get the Full Recipe!

Get More Recipes