This Pumpkin Custard recipe makes a tasty dessert served in ramekins or on a plate. Be mindful that custard requires slow cooking and gentle heat in order to prevent curdling. Take special care in following the instructions for mixing in the eggs, as well. If the eggs are introduced to the heated mixture too abruptly, they will cook before being completely combined.
1 cup milk
1 package (8 ounces) light cream cheese, softened
1⁄2 cup brown sugar
1⁄4 cup honey
1 cup pumpkin
1 teaspoon vanilla
1 teaspoon allspice
1 teaspoon cinnamon
Whipped cream, optional
Heat oven to 350°F. Grease 6 ramekins or custard cups; set aside.
In saucepan, combine milk, cream cheese, brown sugar and honey. Cook slowly over low heat, stirring constantly until honey is dissolved, taking care not to scald or curdle mixture.
In small glass bowl, beat eggs. Add spoonful of heated mixture to eggs and mix; pour egg mixture into saucepan and remove milk mixture from heat. Stir in pumpkin, vanilla and spices.
Pour mixture into ramekins, filling about 3⁄4 full. Place ramekins in larger baking dish with 1 inch water, and bake for 1 hour and 15 minutes, or until knife inserted in center comes out clean.
Serve warm or chilled, topped with sweetened whipped cream, if desired.
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