PUMPKIN CUSTARD, CROCK POT RECIPE - (4.4/5)
Provided by Cassaundra
Number Of Ingredients 7
Steps:
- combine eggs, pumpkin, brown sugar, ginger, cinnamon, and lemon peel in large bowl. stir in evaporated milk. Pour mixture into 1 1/2 quart souffle dish. cover tightly with foil. Place souffle dish in 4 1/2 quart crock pot. Pour water into crock pot to reach 1 1/2 inches from top of souffle dish. cover. cook on low for 4 hours. Carefully remove dish from crock pot. serve warm. ***to make foil handles for removing souffle dish, tear off 3 (18x2) strips of heavy duty foil or fold foil to double thickness. criss cross in spoke design. Set dish on center fo strips. Pull foil strips up and over dish
CROCK-POT PUMPKIN CRUNCH CUSTARD
How to make Crock-Pot Pumpkin Crunch Custard
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a medium-sized bowl mix together pumpkin, eggs, spices, sweetened condensed milk and vanilla and mix well until everything is well combined.
- Pour custard mixture into 6-7 quart oval crock-pot.
- In another bowl combine oatmeal, brown sugar, flour, cinnamon, and nuts and stir to combine well. Pour melted butter over the top and toss to mix.
- Sprinkle crumb topping over custard in crock-pot covering the top of the custard evenly and completely.
- Cover crock-pot and cook on low for 4 hours.
- Notes
- Serve either warm, room temperature or chilled with whipped cream or ice cream if desired.
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