Cinnamon Pumpkin Custard Recipes

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.

Steps:

• In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
• Stir in evaporated milk and pour into a 9-inch quiche dish.
• Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Cover and chill for at least 2 hours or up to 24 hours.
• BEFORE SERVING: let custard stand at room temperature for 20 minutes.
• Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Do not stir!.
• Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.
• Quickly drizzle caramelized sugar over the custard.
• Serve immediately.

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.

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.