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Mini Pumpkin Custards Recipe

Mini Pumpkin Custards Recipe photo by Taste of Home

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Dinner guests don't need to feel guilty about indulging in dessert when they're offered small cups of creamy custard. Each spoonful is like pumpkin pie without the calorie-laden crust.—Leslie Tripp, Potomac, Maryland

This recipe is:

Diabetic Friendly

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Mini Pumpkin Custards Recipe

Prep: 25 min. Bake: 20 min. + chilling

Yield: 8 Servings

25 20 45

Ingredients

1/2 cup half-and-half cream
1/2 cup heavy whipping cream
3 egg yolks
2 tablespoons plus 2 teaspoons sugar
1/8 teaspoon ground cinnamon
Dash each salt, ground cloves and nutmeg
1/3 cup canned pumpkin
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Whipped cream and additional ground nutmeg

Directions

In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg.
Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla.
Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours. Garnish with whipped cream and additional nutmeg. Yield: 8 servings.

To Make Ahead: These custards can be made the day before serving.

Nutritional Facts 1 serving (calculated without whipped cream) equals 138 calories, 9 g fat (5 g saturated fat), 105 mg cholesterol, 36 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Mini Pumpkin Custards in Taste of Home Christmas Annual Annual 2010, p159

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Mini Pumpkin Custards

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(1-1) of 1 reviews

Reviewed on Oct. 16, 2012 by sestoch813

Great, quick custard recipe. I upped the pumpkin puree to 2/3 cup (we LOVE pumpkin), and did half honey, half syrup. Instead of whipped cream, I sprinkled the tops with sugar and torched them for creme brulee. Book marking for sure!