Ginger Tea Pumpkin Custard Recipes

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PUMPKIN CUSTARD



Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.

PUMPKIN CUSTARD



Pumpkin Custard image

Provided by Marian Burros

Categories     easy, dessert, side dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

2 cups skim milk
1/2 cup nonfat dry milk powder
1 29-ounce can pumpkin puree
1 cup firmly packed brown sugar
2 tablespoons minced crystalized ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 whole eggs
2 egg whites
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, mix skim milk with nonfat dry milk.
  • Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
  • Spoon into a 6-cup baking dish, and bake for about 1 hour and 10 minutes until center of custard is cooked. (Place a toothpick into the center of the custard, and if it comes out clean, custard is done.) Cool, and serve warm or chilled.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 81 milligrams, Sugar 29 grams, TransFat 0 grams

PUMPKIN CUSTARD



Pumpkin Custard image

This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.

Provided by Chardonnay Queen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 12

2 eggs
2 egg yolks
1 tablespoon all-purpose flour
1 (15 ounce) can pumpkin puree
1 cup half-and-half
1 cup milk
½ cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
  • Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
  • Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
  • Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g

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