Captain Cavedweller loves custard and I love pumpkin so the other day I decided to see what would happen if I combined the two.
Good things happened. Very good things.
This recipe comes together quickly and is so easy (and yummy).
Enjoy!
Garnish with whipped cream and cinnamon! Yum!
Pumpkin Custard
1 can (15 ounces) pumpkin
2 eggs
1 cup heavy cream
2/3 cup granulated sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Topping
1/4 cup turbinado (raw) sugar
1 teaspoon vanilla extract
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional
Preheat oven to 350.
Beat eggs lightly then add in pumpkin, cream, sugar and spice.
Pour into 8-ounce custard cups set in a baking dish with 1/2 inch of boiling water. I boil the water right in the dish in the microwave, but you can also put the cups in the pan, fill them, then pour in water around them. The point is that you want the cups to be setting in 1/2 inch of boiling water while they bake.
Once the custard is in the oven, bake about 20 minutes, until the tops are set, then drizzle on topping.
To make the topping, melt butter, stir in vanilla, sugar. This gives the custard an almost brulée taste and texture.
Continue baking another 20-30 minutes until a knife inserted in the center comes out clean.
Remove from oven and let cool.
Top with whipped cream dusted with cinnamon (if you so desire, which I greatly did) and devour!
She Who Must Get Over Her Pumpkin Obsession
