Monday, March 03, 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.

2 comments:

Becka said...

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

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

Val said...

You can make it in oven proof mugs. :)

Val