↞ recipe box start page
Category: Pudding / Brulee / Flan
Prep Time: Cook Time: Total Time:
1/2 cup pure pumpkin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup packed dark brown sugar
2 cups evaporated milk
1 large egg plus 2 large yolks
Bring 1 quart of water to a boil. Set eight 6-ounce ramekins in a large roasting pan, or two small pans. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat pumpkin, ginger and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify. Whisk in brown sugar, then evaporated milk, and bring to a simmer.
Meanwhile, whisk egg and yolks into a medium bowl. Gradually whisk hot-pumpkin mixture into eggs, then pour into custard cups. Set pans in oven and carefully pour in enough water to come halfway up sides of cups. Bake until custards set, about 30 minutes. Remove custard cups from baking dish and cool slightly. Chill until ready to serve.
Serve with a dollop of whipped cream, or sprinkle raw sugar on top and torch, brulee-style, until crisp. If you make them in advance, be sure to cover the custards with plastic wrap to prevent a skin from forming. Makes 8.
view more member recipes
PUMPKIN CUSTARDS WITH GINGER AND CINNAMON
view my recipes
print
save
Category: Pudding / Brulee / Flan
Prep Time: Cook Time: Total Time:
1/2 cup pure pumpkin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup packed dark brown sugar
2 cups evaporated milk
1 large egg plus 2 large yolks
Bring 1 quart of water to a boil. Set eight 6-ounce ramekins in a large roasting pan, or two small pans. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat pumpkin, ginger and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify. Whisk in brown sugar, then evaporated milk, and bring to a simmer.
Meanwhile, whisk egg and yolks into a medium bowl. Gradually whisk hot-pumpkin mixture into eggs, then pour into custard cups. Set pans in oven and carefully pour in enough water to come halfway up sides of cups. Bake until custards set, about 30 minutes. Remove custard cups from baking dish and cool slightly. Chill until ready to serve.
Serve with a dollop of whipped cream, or sprinkle raw sugar on top and torch, brulee-style, until crisp. If you make them in advance, be sure to cover the custards with plastic wrap to prevent a skin from forming. Makes 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Rhubarb Custards
by ICOOK2
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. unsalted butter for dishes 3/4 cup sugar, plus more for dishes 12 ounces rhubarb, trimmed and cut
by ICOOK2
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. unsalted butter for dishes 3/4 cup sugar, plus more for dishes 12 ounces rhubarb, trimmed and cut
Ginger-cinnamon Apple Crisp
by sgre52160
Nonstick cooking spray 3/4 cup packed dark brown sugar 1/2 cup flour 1 1/2 tsp ground ginger 1 tsp ground cinnamon Dash salt 6 tbsp unsalted butter, cut into pieces 1/2 cup chopped walnu
by sgre52160
Nonstick cooking spray 3/4 cup packed dark brown sugar 1/2 cup flour 1 1/2 tsp ground ginger 1 tsp ground cinnamon Dash salt 6 tbsp unsalted butter, cut into pieces 1/2 cup chopped walnu
Ginger Pumpkin Bread
by sgre52160
12 tbsp unsalted butter, melted, plus room-temperature butter for pan 2 1/2 cups flour (spooned and leveled), plus more for pan 2 tsp baking powder 2 tsp ground ginger 1 tsp salt 1 cup sugar 1 c
by sgre52160
12 tbsp unsalted butter, melted, plus room-temperature butter for pan 2 1/2 cups flour (spooned and leveled), plus more for pan 2 tsp baking powder 2 tsp ground ginger 1 tsp salt 1 cup sugar 1 c
Ginger Pumpkin Yogurt Pie
by sgre52160
Crust: 1 1/3 cups crushed gingersnaps (about 25 2-inch cookies) 1/3 cup butter, melted Filling: 1 cup cooked pumpkin 1/3 cup packed brown sugar 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg
by sgre52160
Crust: 1 1/3 cups crushed gingersnaps (about 25 2-inch cookies) 1/3 cup butter, melted Filling: 1 cup cooked pumpkin 1/3 cup packed brown sugar 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg
Ginger Pumpkin Cheesecake
by sgre52160
Crust: 1 cup graham cracker crumbs (about 7 cookie sheets) 3 tbsp sugar 1/2 tsp ground ginger 1 large egg white Cooking spray Filling: 1 (8 oz) pkg cream cheese, softened 1
by sgre52160
Crust: 1 cup graham cracker crumbs (about 7 cookie sheets) 3 tbsp sugar 1/2 tsp ground ginger 1 large egg white Cooking spray Filling: 1 (8 oz) pkg cream cheese, softened 1
view more member recipes
related CDKitchen recipes
Petite Pumpkin Custards
Diabetic Pumpkin Pie
Pumpkin-Cardamom Muffins
Easy Pumpkin Pie
Basic Roasted Pumpkin Seeds With Variations
Spicy Pumpkin Chocolate Chip Cookies
Pumpkin Pie Shot
Pumpkin Spice
Pumpkin Pie Spice With Cloves
Pumpkin Pie With Splenda