As British readers will see from the below photo, this is not a recipe for custard in the British sense of the term (the delicious creamy custard that you pour over fruit crumble). This is a variation of a staple of my American childhood, baked custard. And this is how I used up the other cup of pumpkin puree that was left after I made the muffins. It’s basically like a little pumpkin pie without the crust.
Here’s my recipe, which I’ve adapted from the Low-Fat Moosewood Cookbook. I used half a recipe for my one cup of pumpkin puree. Again, 1 cup = 8 fluid ozs.
Preheat oven to Gas Mark 5 / 375 F / 190 C
1 1/2 cups evaporated milk OR (as evaporated milk is about as hard to locate as pumpkin puree itself here in the UK) use semi-skimmed milk that you have heated til the bubbles appear, and allowed to cool. This batch was made that way.
Gradually add, and mix well:
2 cups pumpkin puree
3/4 cup golden caster sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon gingerPour into glass custard cups or ramekins (approx 8 – 10 of them) and place inside a baking tray. Fill the baking tray with about 2 inches of boiling water.
Bake for about 45 minutes, or until a knife inserted into one of the custard cups comes out clean. Cool, then refrigerate.
Like pumpkin muffins and pumpkin pie, these are better the next day!