Canned pumpkin adds a taste of autumn to this classic custard dessert. Serve it in a mini pumpkin or a gourd for a fun presentation.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

bake:
30 mins
chill:
1 hr
stand:
20 mins
total:
2 hrs 20 mins
prep:
30 mins
Yield:
10 filled pumpkins or 6 custard cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In a small saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.

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  • Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/2 cup sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat with a whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.

  • Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins. Discard the tops. Use a spoon to scoop out the seeds.

  • Place the pumpkins in a roasting pan. Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.

  • Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.

  • Before serving, let custards stand at room temperature for 20 minutes. **Meanwhile, for caramelized sugar: in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.

  • Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve immediately. Makes 10 filled pumpkins or 6 custard cups.

Tips

* Instead of the pumpkins, you can use six 3/4-cup souffle dishes or 6-ounce custard cups. Place the souffle dishes or custard cups in a 13x9x2-inch baking pan.

**Culinary Torch Method:

Instead of caramelizing the sugar in the skillet as directed in steps 6 and 7, sprinkle sugar evenly over custards. Use a culinary torch to caramelize the sugar.

Nutrition Facts

412 calories; fat 34g; cholesterol 287mg; saturated fat 20g; carbohydrates 23g; insoluble fiber 1g; protein 5g; vitamin a 5782.2IU; vitamin c 1.8mg; sodium 57mg; calcium 80.8mg; iron 1.1mg.
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