Best Individual Pumpkin Custards Recipes
INDIVIDUAL CRUSTLESS PUMPKIN PIES (AKA PUMPKIN CUSTARDS)
Pumpkin Pie filling, baked in individual ramekins, for those that aren't crust-lovers.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place 6-8 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
- In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
- Whisk to combine thoroughly.
- Add evaporated milk, and stir to combine.
- Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
- Bake for 35-45 minutes (depending on how many you make and how full the ramekins are), or until set in the middle.
- Remove from the oven, and let cool in the pan until cool enough to handle.
- Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.
INDIVIDUAL PUMPKIN CUSTARDS RECIPE - (4.4/5)
Provided by junerodgers
Number Of Ingredients 8
Steps:
- PREHEAT oven to 300° F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
