Mini Pumpkin Custards Recipe

4.5 3 3
Mini Pumpkin Custards Recipe
Mini Pumpkin Custards Recipe photo by Taste of Home
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Mini Pumpkin Custards Recipe

Read Reviews
4.5 3 3
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling

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

Nutritional Facts

1 each: 138 calories, 9g fat (5g saturated fat), 105mg cholesterol, 36mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  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

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Reviews forMini Pumpkin Custards

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MY REVIEW
Orbs User ID: 7287623 255096
Reviewed Oct. 6, 2016

"I divided the recipe in half; and made 4 small ramekins. Thank you, Leslie, for sharing this recipe. Delicious."

MY REVIEW
spiker1 User ID: 264159 211746
Reviewed Oct. 23, 2013

"Will be making this for our Thanksgiving feast!"

MY REVIEW
sestoch813 User ID: 6861333 190103
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!"

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