Pumpkin Custard
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.
Servings 6
Calories 653kcal
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
Instructions
- 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.
Nutrition
Calories: 653kcal | Carbohydrates: 125g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 158mg | Sodium: 215mg | Potassium: 2519mg | Fiber: 33g | Sugar: 67g | Vitamin A: 176841IU | Vitamin C: 48mg | Calcium: 432mg | Iron: 17mg