Baked Pumpkin Custard Recipe

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Baked Pumpkin Custard

From Dorothy McNett's recipes at

4 eggs
1 1/3 cup almond or coconut milk
1 cup cooked pumpkin pulp
3/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon sea salt
3-4 caramel candies, if desired

Preheat oven to 325 degrees. Put about 1 inch of hot water in a 9 by 13 inch baking pan and place in the oven while it is preheating. In batter bowl, whisk the eggs very well, adding the milk, pumpkin, maple syrup, spices and salt. Whisk well. Cut the caramel candies into pieces about 1/4 inch or so and place in the bottom of 6-8 custard dishes. (about 1/2 - 3/4 cup size) Fill with the custard mixture. Carefully place each one into the hot water bath so none of the water splashes into them! Bake 45-50 minutes, or until they are set up and lightly browned. Turn off the oven, leave the custards in with the door ajar and let them cool down for about 20-30 minutes so that you can then safely remove them from the water. Cool completely and serve. They can be refrigerated for up to 2 days or so.

Recipe created 2013-10-22.

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