Pumpkin Custard

Spiced Pumpkin Custards

1 1/4 C. half-and-half

2/3 C. canned pumpkin purée

2 large eggs

1/2 C. packed dark brown sugar

1 t. pumpkin pie spice or ground ginger

2 T. bourbon or dark rum (optional)

Preheat the oven to 350° F. and put on a teakettle of water. In a small saucepan, bring the half-and-half to a simmer. In a mixing bowl, whisk together the pumpkin, eggs, brown sugar, spice and optional liquor. Slowly whisk the hot half-and-half into the egg mixture until well blended.

Divide the custard among six 6-ounce custard cups. Place in a baking pan and pour hot water halfway up the sides of the cups. Bake until nearly set in the center, 25-30 minutes.

Remove the cups from the water bath. Let cool for a few minutes to serve warm and soft, or cool them, then refrigerate for up to 8 hours.

Serves: 6.

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