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Pumpkin Custards Recipe

Pumpkin Custards Recipe
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Indulge in the comforting flavors of fall with this delightful Pumpkin Custards Recipe. These rich and creamy custards are baked in individual ramekins, making them a perfect gluten-free dessert option for Thanksgiving, Christmas, or any festive gathering. With a velvety texture and warm spices that evoke the essence of autumn, these pumpkin custards offer a sophisticated alternative to traditional pumpkin pie. Easy to prepare and versatile enough to be served warm or chilled, they promise to impress your guests and satisfy your sweet tooth. Top them with whipped cream or spiced nuts for an extra touch of elegance!

Ingredients

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  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs plus 2 large yolks
  • 1 teaspoon vanilla extract
  • 1 15-ounce can pumpkin puree
  • 1 cup drained candied yams
  • ¾ cup sugar
  • ¼ cup pure maple syrup
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon finely ground sea salt

Instructions

  1. Preheat your oven to 400°F and place a rimmed baking sheet on the lowest rack.
  2. In a medium bowl, whisk together heavy cream, whole milk, eggs, and vanilla extract; set aside.
  3. In a heavy-bottomed saucepan, combine pumpkin puree, yams, sugar, maple syrup, spices, and salt. Simmer over medium heat for about 10–15 minutes until thickened.
  4. Remove from heat and whisk in the cream mixture. Strain through a fine-mesh strainer into another bowl.
  5. Pour filling into ramekins and bake at 400°F for 10 minutes. Reduce heat to 300°F and continue baking until set (about 15–20 minutes).
  6. Cool at room temperature for 2–3 hours before serving.

Nutrition

Find it online: https://dinnerscoop.com/pumpkin-custards-recipe/