Baked Pumpkin Custard
- Yield: 6 servings
- Prep: 25 mins
- Cook: 50 mins
Ingredients
- 6small sugar pumpkins, 12 to 16 ounces each, and about 4 inches in diameter (to be used as decorative bowls)
- 3/4cup sugar
- 1teaspoon cinnamon
- 1/2teaspoon ground ginger
- 1/4teaspoon ground cloves
- 1/4teaspoon salt
- 2-- eggs
- 2cups pumpkin puree
- 1cup nonfat or lowfat evaporated milk
- 6tablespoons chopped, toasted California walnuts
Instructions
- To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.
- Preheat the oven to 450ºF.
- In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
- If you are using pumpkins, divide the filling among them, pouring about 1/2-cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350ºF and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2-cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325ºF and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.
- Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be place atop the pumpkins, or at a jaunty angle along side.
Recipe by Chef Patrick Mulvaney.
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Nutritional Info *per serving
- Calories 310
- Glycemic Load 17
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 2g
- Cholesterol 65mg
- Sodium 170mg
- Potassium 1550mg
- Carbohydrate 58g
- Fiber 3g
- Sugars 36g
- Protein 11g
- Trans Fat 0g
- Vitamin A 590%
- Vitamin C 60%
- Calcium 25%
- Iron 20%