Mini Pumpkin Custards Recipe
Mini Pumpkin Custards Recipe photo by Taste of Home

Mini Pumpkin Custards Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES: 8 servings

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 McCormick® Pure Vanilla Extract
  • Whipped cream and additional ground nutmeg

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.

Directions

  1. 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.
  2. 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.
  3. Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
  4. 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.
Originally published as Mini Pumpkin Custards in Taste of Home Christmas Annual Annual 2010, p159

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.

Reviews for Mini Pumpkin Custards

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 23, 2013

"Will be making this for our Thanksgiving feast!"

MY REVIEW
Reviewed Oct. 16, 2012

"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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT