PUMPKIN CUSTARD WITH GINGER SNAPS
If you've had pumpkin custard with gingersnaps at a popular family restaurant, you'll love this recipe. It is a rich custard but so delicious for fall. I think you could even make a gingersnap cookie crust and put this in a pie, as well.
Provided by Jan Mullikin
Categories Puddings
Time 2h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Separate 8 eggs--whites from yolks. In a medium bowl, whisk egg yolks until creamy in color. Add pumpkin, 1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice. Mix well and cook in a double boiler until a spoon is coated with put in the custard. Pour custard into an 8 X 8 pan or individual little custard dishes (about 8).
- 2. (Place cups in a pan with an inch of water). Bake for 15 minutes then mix the cup of pulverized gingersnaps mixed with the tablespoon of melted butter and sprinkle on top of the half-baked custard cups. Return the cups to the oven and finish baking another 15-20 minutes. Watch it and check at about 10 minutes in case your oven bakes differently. Remove when a spoon inserted comes out clean.
- 3. Allow the custard to cool to room temperature. Mix the pumpkin pie spice, whipping cream and sugar until whipped cream peaks. Spoon on top of custard and serve. This is very rich and delicious but I think it would be interesting to try brown sugar in the final whipped cream topping or even maple syrup flavoring!
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[email protected]I'm wondering if I could freeze this custard. Has anyone tried that?
Uttom Roy
[email protected]I like to make this custard a day ahead of time. It gives the flavors time to meld together, and it makes it even more delicious.
Jirel Rabi
[email protected]This custard is so easy to make, and it's always a crowd-pleaser.
Khuda Bakshah
[email protected]I've made this custard several times now, and it's always a hit. It's the perfect dessert for a special occasion, or just for a cozy night in.
Md Sobuj
[email protected]This custard is the perfect comfort food.
Umair Anjum
[email protected]I'm wondering if I could use canned pumpkin puree instead of fresh pumpkin. Has anyone tried that?
EACORA Tz
[email protected]I like to serve this custard with a dollop of whipped cream and a sprinkle of cinnamon.
Uriel Escamilla
[email protected]This custard is so creamy and flavorful.
Vusumuzi Mafu
[email protected]I made this custard for a potluck, and it was a huge hit! Everyone raved about how delicious it was. I'm definitely going to be making it again soon.
Donavan White
[email protected]This custard is the perfect fall dessert!
Lacoste Angila
[email protected]If you don't have a ramekin, you can also bake the custard in a 9-inch pie plate. Just be sure to adjust the baking time accordingly.
Kayden Reign
[email protected]I'm wondering if I could use gluten-free ginger snaps in this recipe. Has anyone tried that?
Ahmad Shekib
[email protected]This custard was so easy to make, and it turned out perfect!
Ahmad rifayee
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pumpkin pie. But I'm so glad I did! The custard was light and fluffy, and the ginger snaps added a delicious crunch. I'll definitely be making this again for Thanksgiving.
Shazia Amaan
[email protected]I found that using a food processor to grind the ginger snaps into crumbs worked really well. It gave the custard a nice even texture.
Dhiaa Zeghoud
[email protected]Has anyone tried making this custard with other types of cookies? I'm thinking chocolate chip cookies or even Oreos.
Abbas Abdelkrim Eldemiry
[email protected]Wow, this pumpkin custard was amazing! The ginger snaps were a perfect complement.
Fares Elmasry
[email protected]This pumpkin custard with ginger snaps was an absolute delight! The custard was smooth and creamy, with a perfectly balanced sweetness. The ginger snaps added a wonderful crunch and a subtle hint of spice. I'll definitely be making this again.