Posted by: christinelaennec | October 15, 2013

Baked pumpkin custard

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.

Pumpkin custards, cooling.

Pumpkin custards, cooling.  You can see where I tested to make sure a knife came out clean.

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

Mix together:

4 eggs

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 ginger

Golden caster sugar, eggs [and cat food].

Golden caster sugar, eggs – and cat food.  I’m obviously not gifted at food photography!

Pour 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.

About to go into the oven.

About to go into the oven.  This is half the recipe.

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!

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Responses

  1. Those sound delicious!

  2. Ooo, a new recipe to try! Thanks! 🙂 xxx

  3. Tilly’s food is lovely, and note worthy in the scheme of things [especially to Tilly], Christine 🙂 I love your custard recipe! It is similar to an Impossible Pumpkin Pie recipe made with Bisquick that I make. Mmmmm I’m off in search of some pumpkin 🙂 Thanks for posting!
    Gracie xx

  4. Christine, delicious! Is caster sugar the same as light brown sugar? I may make these for dessert for an upcoming book cloub I’m hosting.

    • Dear Ellen,
      I’m not a sugar expert, but caster sugar is like light-brown granulated sugar. It doesn’t clump together like dark brown sugar does. I hope that helps!

  5. This posting is unbelievable!

    I can’t believe that evaporated milk is hard to come by in the UK. Here in Australia it’s sold under the Nestlé brand, Carnation. I guess the successful multinational corporations don’t just dish up the same products in all their markets. Maybe you have always had plenty of fresh milk available and we in the warmer colonial climates have needed the more long-lasting, preserved version.

    And as for pumpkin, in any form, my English-born father used to consider it to be just cattle-feed (and maybe British cows can’t open the cans?)

  6. This just might be the best of both worlds – pumpkin pie without that fattening crust! I love both custard and pumpkin pie and these are everything rolled into one. I love your cooking photo with the jar of cat food- you are so wonderfully genuine, Christine – it is refreshing. Thank you for another great recipe, I know I will be trying these soon. xo

  7. Yummy – and just in time for Thanksgiving! ❤

  8. Yum. Such a perfect seasonal treat.


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