Pumpkin Custard
Ingredients
-
2
cups
half and half
-
2
large
eggs
-
2
large
egg yolks
-
1
15-ounce can
pumpkin puree
-
½
cup
light brown sugar
-
¼
cup
maple syrup
-
1
tablespoon
vanilla extract
-
2
tablespoons
all-purpose flour
-
2
teaspoons
pumpkin pie spice
-
¼
teaspoon
sea salt
Instructions
- 1. Preheat the oven to 350°F and spray 6 ramekins.
- 2. In a blender, combine half and half, eggs, egg yolks, pumpkin puree, brown sugar, maple syrup, vanilla, flour, pumpkin pie spice, and salt, then blend until smooth.
- 3. Pour the mixture into the prepared ramekins.
- 4. Place the ramekins in a baking pan and fill with water halfway up the sides to create a water bath.
- 5. Bake for 40 to 50 minutes until set, checking that the internal temperature is between 170°F and 180°F.
Nutrition Facts (estimated)
Servings
6
Calories
653
Total fat
16g
Total carbohydrates
125g
Total protein
17g
Sodium
215mg
Cholesterol
158mg
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