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Pumpkin Custard: Creamy, Cozy, and Naturally Gluten-Free


  • Author: WAFA LI

Ingredients

• 2 cups pumpkin puree • 2 cups heavy cream • ½ cup granulated sugar • ½ cup brown sugar • 4 large eggs • 1 tsp vanilla extract • 1 tsp ground cinnamon • ½ tsp ground ginger • ¼ tsp ground nutmeg • ¼ tsp ground cloves • ¼ tsp salt


Instructions

  1. Preheat oven to 325°F
  2. Place 6 ramekins in baking dish
  3. Whisk together pumpkin puree and both sugars
  4. In separate bowl, beat eggs until smooth
  5. Heat heavy cream until steaming (do not boil)
  6. Slowly pour hot cream into egg mixture, whisking constantly
  7. Add pumpkin mixture and whisk until combined
  8. Stir in vanilla and all spices
  9. Strain mixture through fine mesh sieve
  10. Pour into ramekins
  11. Fill baking dish with hot water halfway up ramekins
  12. Bake 45-50 minutes until centers are set
  13. Cool to room temperature
  14. Refrigerate at least 4 hours before serving

PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 50 mins, Total Time: 5 hours, Servings: 6, Calories: 280, Net Carbs: 25g, Fats: 20g, Protein: 6g