Mother Earth Living

Pumpkins and Spice: Pumpkin Custard

By Dawna Edwards and Marci O'Brien
October/November 2002
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Custard makes a tasty desert served in ramekins or on a plate. Be mindful that custard requires slow cooking and gentle heat in order to prevent curdling. Take special care in following the instructions for mixing in the eggs, as well. If the eggs are introduced to the heated mixture too abruptly, they will cook before being completely mixed. SERVES 6 

•1 cup milk
•1 package (8 ounces) light cream cheese
•1/2 cup brown sugar
•1/4 cup honey
•1 teaspoon cinnamon
•2 eggs
•1 teaspoon vanilla
•1 cup pumpkin
•1 teaspoon allspice
•Whipped cream (optional)

1. Grease custard cups or baking dishes.

2. Mix the milk, cream cheese, sugar, and honey in a saucepan.

3. Heat slowly over low heat, stirring constantly until the honey is dissolved, taking care not to scald or curdle the mixture.

4. In a small glass bowl, beat the eggs.

5. Add a spoonful of the heated mixture to the eggs and mix. Then, pour the egg mixture into the saucepan with the other mixture.

6. Remove the pan from the heat and stir in the pumpkin, vanilla, and spices.

7. Pour the mixture into custard cups, filling about three-quarters full.

8. Bake at 350 degrees in ramekins set in a pan with 1 inch of water for 1 hour and 15 minutes or until a knife inserted comes out clean.

9. Serve warm or chilled topped with sweetened whipped cream.



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