Devilish Desserts: Pumpkin Custard
Source of Recipe
directrecipes.com
List of Ingredients
* 1 cup Half-and-Half (Half cream half milk)
* 1/2 cup Heavy Cream
* 2 Tbs. Orange-flavor Liqueur
* 1/2 tsp. ground ginger
* Pinch salt
* 3 large Eggs
* 1/2 cup Granulated Sugar
* 1 cup canned Pumpkin Puree
* 1 Tbs. Lemon Zest (Grated lemon rind)Recipe
Pre-heat the oven to 325-F degrees. Pour the half-and-half and heavy cream into a saucepan and warm over medium to medium-high heat just until scaled, or until tiny bubbles appear around the edge of the saucepan. Remove from heat; set aside.
In a small bowl, combine the orange-flavored liqueur, ginger and salt. Lightly whisk in the eggs until well blended. Very gradually stir the scaled cream mixture into the eggs mixture.
Add the sugar and whisk to blend again. Add the pumpkin puree and whisk yet another time. Stir in the lemon zest.
Pour the pumpkin custard into six, 3/4-cup custard cups or ramekins and place them on a baking sheet. Bake until a knife inserted into the center of a custard cup can be cleanly removed, about 40 to 45 minutes. Transfer the custard cups to a wire rack to cool completely, then cover and refrigerate for at least 2 hours prior to serving.
Serve cold with a spoonful of whipped cream and a dash of ginger or nutmeg, if desired.
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