MINI PUMPKIN CUSTARDS RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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
- 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.
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