Spiced Pumpkin Custard is a traditional American recipe for a classic set custard incorporating pumpkin into the mix. The full recipe is presented here and I hope you enjoy this classic American version of: Spiced Pumpkin Custard.
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This is a very unusual recipe for a set egg custard using pumpkin purée as a critical ingredient in the mix. You can use this as a stet custard or you can use it instead of custard in a Halloween-themed trifle.
Ingredients:
750ml single cream
6 eggs
100g granulated sugar
100g brown sugar
80ml black treacle (molasses)
3 1/2 tsp pumpkin pie spice mix
1/4 tsp salt
600g cooked pumpkin purée (steam the pumpkin until tender, drain in a colander and mash or purée)
Method:
Add the cream to a small pan and bring to a simmer. Immediately take off the heat and set aside. Allow to cool until just warm before continuing
Meanwhile, beat together the eggs, sugars, treacle, spices and salt in a bowl. Add the pumpkin beat until smooth then, whilst whisking continually, add the warmed cream. Beat well to combine then pour the custard into a well-buttered shallow 2l baking dish. Set the baking dish in a large roasting pan and fill with hot water to a depth of abut 3cm.
Place in an oven pre-heated to 170°C and bake for about 70 minute, or until the custard is set in the centre. Allow to cool completely then refrigerate for at least 2 hours before serving.
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