Pumpkin Custard
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
1 ramkin
- Serves:
- 6
ingredients
- 1 cup milk
- 1 (8 ounce) package light cream cheese, softened
- 1⁄2 cup brown sugar
- 1⁄2 cup honey
- 2 eggs
- 1 cup pumpkin
- 1 teaspoon vanilla
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- whipped cream (optional)
directions
- Heat oven to 350°F Grease 6 ramekins or custard cups; set aside.
- In saucepan, combine milk, cream cheese, brown sugar and honey. Cook slowly over low heat, stirring constantly until honey is dissolved, taking care not to scald or curdle mixture.
- In small glass bowl, beat eggs. Add spoonful of heated mixture to eggs and mix; pour egg mixture into saucepan and remove milk mixture from heat. Stir in pumpkin, vanilla and spices.
- Pour mixture into ramekins, filling about 3/4 full. Place ramekins in larger baking dish with 1 inch water, and bake for 1 hour and 15 minutes, or until knife inserted in center comes out clean.
- Serve warm or chilled, topped with sweetened whipped cream, if desired.
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