- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Baked Pumpkin Custard

Friday, December 20, 2013

Baked Pumpkin Custard

Custards are these creamy, delicious desserts that are perfect for any occasion.  Eating this Baked Pumpkin Custard is like eating a pumpkin pie without the crust.  I love making desserts that are easy, and this is one of them. 

Having company over for the holidays? Make this dessert in less than an hour.  The best part about it, you can eat it warm or cold. 

I love that this custard is not extremely sweet.  It's velvety and melts in your mouth!!


3 large eggs
1-15 ounce can 100% pure pumpkin
1 1/2 tsp pumpkin pie
1-14 ounce can sweetened condensed milk
1 1/3 cups whole milk
1 tsp vanilla extract
1/4 tsp salt
boiling water
sweetened whipped cream

Preheat oven to 350 Degrees F

Whisk eggs in large bowl, then add the pumpkin and pumpkin pie spice until blended.  Whisk in sweetened condensed milk, whole milk, vanilla and salt until blended.

Pour into 6-6 ounce custard cups. Place custard cups into a 13x9 baking pan.  Place dish on oven rack in the center of the oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches. Bake for 35 minutes or until center are almost set.

Remove custard cups from baking dish and place on wire rack to cool.  serve warm or cold.  top with whipped cream and sprinkle a little bit of cinnamon over the top before serving.

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