Spiced Pumpkin Custards1 1/4 cups half-and-half
2/3 cup canned pumpkin purée
2 large eggs
1/2 cup packed dark brown sugar
1 tsp. pumpkin pie spice or ground ginger
2 tbsp bourbon or dark rum (optional)
Preheat the oven to 350 degrees and put on a teakettle of waer. IN a small saucepan, bring the half-and-half to a simmer. In a mixing bowl, whisk together the pumpkin, eggs, brown sugar, spice and optional liquor (Or vanilla extract; or rum extract). slowly whisk the hot half-and-half into the egg mixture until well blended.
Divide the custard among six 6-ounce custard cups. Place in a baking pan and pour hot water halfway up the sides of the cups. Bake until nearly set in the center, 25-30 minutes.
Remove the cups from the water bath. Let cool for a few minutes to serve warm and soft, or cool them, then refrigerate for up to 8 hours.
Serves 6
Nutrition per serving: 169 calories, 4 g protein, 8 g fat (2 g saturated), 23 g carbohydrates, .5 g fiber, 50 mg sodium.
This is from my collection of old recipes, most of which came from my Aunt Lois. (Jan 28 blog) I haven't made this in years. The paper it's on is old and yellow. AND you know when the recipe calls for half-and-half, it's old. I'm sure you can substitute a lower fat milk product! :) But you'll lose that old fashioned flavor. Hey! It's almost Holiday time. Enjoy!
2/3 cup canned pumpkin purée
2 large eggs
1/2 cup packed dark brown sugar
1 tsp. pumpkin pie spice or ground ginger
2 tbsp bourbon or dark rum (optional)
Preheat the oven to 350 degrees and put on a teakettle of waer. IN a small saucepan, bring the half-and-half to a simmer. In a mixing bowl, whisk together the pumpkin, eggs, brown sugar, spice and optional liquor (Or vanilla extract; or rum extract). slowly whisk the hot half-and-half into the egg mixture until well blended.
Divide the custard among six 6-ounce custard cups. Place in a baking pan and pour hot water halfway up the sides of the cups. Bake until nearly set in the center, 25-30 minutes.
Remove the cups from the water bath. Let cool for a few minutes to serve warm and soft, or cool them, then refrigerate for up to 8 hours.
Serves 6
Nutrition per serving: 169 calories, 4 g protein, 8 g fat (2 g saturated), 23 g carbohydrates, .5 g fiber, 50 mg sodium.
This is from my collection of old recipes, most of which came from my Aunt Lois. (Jan 28 blog) I haven't made this in years. The paper it's on is old and yellow. AND you know when the recipe calls for half-and-half, it's old. I'm sure you can substitute a lower fat milk product! :) But you'll lose that old fashioned flavor. Hey! It's almost Holiday time. Enjoy!
I think I'm about to go see about making this. Hmmm. Wonder if I have any pumpkin in Ye Olde Cupboard? (Don't even ask. The photo is fake...Maybe later I can replace it with a real one.)
4 comments:
OH! I will try this recipe! Sounds delicious!
Sorry I haven't visited lately, I've been sooooooo busy! You know I love your blog though, and thank you for keeping up with me and my family!
sounds yummy!
and yes, Mr. Rogers lived in a Pittsburgh neighborhood which is where I grew up! (not the actual same next door neighbor type, but still the same city!)
BG
It seems the best recipes are on old, yellowed paper!
Yum!! I don't think I was ever around when she made these! I miss her so much. I still choke up thinking about how she didn't get to meet Jonah or Jude, Jocie, Jeannie, or Leah...(or her soon to come little sister!) She was a great cook.
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