Pumpkin Custard Recipe
This luscious pumpkin custard offers the rich flavor of pumpkin pie without the crust, infused with warm cardamom, cinnamon, and nutmeg.
Servings: 6 servings
Calories: 397.78kcal
Ingredients
- 2 cups pumpkin purée (from 1 pie pumpkin)
- 9 egg yolks (beaten)
- 2 cups heavy cream
- ¾ cup maple sugar
- ½ teaspoon ground ceylon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon fine sea salt
- whipped cream (to serve)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.
- Whisk pumpkin purée, egg yolks, cream, sugar, spices and salt together in a large mixing bowl until uniformly blended.
- Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath. Bake until just set, about 40 to 50 minutes.
- Cool to room temperature, and serve with whipped cream.
Nutrition
Calories: 397.78kcal | Carbohydrates: 12.15g | Protein: 6.83g | Fat: 36.79g | Saturated Fat: 20.99g | Cholesterol: 401.64mg | Sodium: 47.49mg | Potassium: 263.56mg | Fiber: 2.46g | Sugar: 4.94g | Vitamin A: 14265.32IU | Vitamin C: 3.91mg | Calcium: 109.73mg | Iron: 1.91mg
