Pumpkin Custard

This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 211 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 cup milk
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon ground ginger
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 (15 ounce) can pumpkin puree
• 1 cup half-and-half

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.

Step 2

Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.

Step 3

Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.

Step 4

Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.