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Pumpkin Custard

Chardonnay Queen

"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."
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1 h servings 211 cals
Original recipe yields 6 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
  2. 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.
  3. Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
  4. Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

Nutrition Facts

Per Serving: 211 calories; 8.8 g fat; 27.7 g carbohydrates; 6.4 g protein; 148 mg cholesterol; 618 mg sodium. Full nutrition

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This dessert was so easy and yummy! I did use one can of evaporated milk and 3 eggs instead of 2 and 2 yolks and I was heavy handed with the spices. Will make this again for sure.