Pumpkin Pie Custard

I've been slacking and not keeping up with this blog. Pure laziness on my part, especially since I've got a small backlog of recipes to get up.

I made pumpkin custards for Thanksgiving dessert; basically crustless pumpkin pie. The filling is, after all, the part that we all scrape out from the crust. So not only is this an easier way to get more of the good stuff we all love, it's a lot easier to whip up not having to worry about a crust. These specifically were a bit hit, not only due to the lack of crust, but the allspice adds an unique flavor to the mix. I'll probably make this again in years to come!

It is crucial you bake these in a water bath in order for them to look nice! I baked one separately as a test; the custard will crack and pull apart from the sides without the water. Tastes just as great, but is definitely not as nice a presentation for your friends and family.

Pumpkin Pie Custard

Ingredients

• 2 eggs
• 3/4 C heavy cream
• 3/4 C milk
• 1/2 C sugar
• 1/3 C brown sugar, packed
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/2 tsp salt

Method

1. Preheat oven to 375 degrees. Spray 6-8 ramekins with oil. Place ramekins in a large oven safe roasting pan with deep sides; this is for a water bath.
2. In a large bowl, whisk the eggs until foamy. Add in remaining ingredients and blend until smooth.
3. Fill each ramekin about 3/4 to the top. Fill the pan with hot water, then place in the oven. Bake for 40-45 minutes, or until the custard is just set. It will jiggle slightly, but this is fine. Let cool completely before serving.

These custards are so quick to make, you might find yourself making multiple batches this season. Enjoy!

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