MINI PUMPKIN CUSTARDS
Dinner guests don't need to feel guilty about indulging in dessert when they're offered small cups of creamy custard. Each spoonful is like pumpkin pie without the calorie-laden crust.-Leslie Tripp, Potomac, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg., Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla., Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours. Garnish with whipped cream and additional nutmeg.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
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Blakely Thomas
thomasblakely97@gmail.comI wasn't sure how these custards would turn out, but I was pleasantly surprised! They were creamy, pumpkin-y, and just the right amount of sweet. I will definitely be making them again.
Dortik98FX
dortik98fx@yahoo.comOverall, I thought these custards were pretty good. They were easy to make and they tasted good. I would definitely make them again.
Riaz Mahmud RIYAN
riaz.m@gmail.comThese custards were delicious, but they were a bit too labor-intensive for me. I think I'll stick to buying them pre-made from the store.
Samra Ansar
s.ansar100@hotmail.frI had some trouble getting the custards to set properly. I think I might have overcooked them. They were still tasty, but they were a bit too runny.
Indra Tamang
tamang97@yahoo.comThese custards were a bit too sweet for my taste, but they were still very good. I might try reducing the amount of sugar next time I make them.
Mo Ha
ha_m@aol.comI'm not a huge fan of pumpkin, but I loved these custards! They were so creamy and flavorful. I will definitely be making them again.
Mena Dieumette
m.d@aol.comThese custards are the perfect fall dessert. They're creamy, pumpkin-y, and just the right amount of sweet. I love that they're also so easy to make. I will definitely be making them again and again.
Taki Charifi
charifi95@hotmail.comI made these custards for a potluck and they were a hit! Everyone loved them and asked for the recipe. I will definitely be making them again for my next party.
Aleena Jabeen
jabeen.aleena94@hotmail.comThese custards were so good and so easy to make! I will definitely be making them again.
Michael Buelna
michael_b8@gmail.comI used this recipe to make pumpkin custards for Thanksgiving dinner and they were a huge success! Everyone loved them and said they were the best pumpkin custards they'd ever had. I will definitely be making them again next year.
Arsalan Maqbool
maqboolarsalan@yahoo.comDelicious!
Nasir Karim
k35@yahoo.comThis recipe was a huge hit with my family! The custards were creamy and pumpkin-y with just the right amount of sweetness. They were also super easy to make and didn't take very long. I will definitely be making these again!