I asked Claude.ai for a pumpkin custard recipe that did not use heavy cream and that was easy to make. This was the result. Very good!
Here’s a straightforward pumpkin custard recipe:
Pumpkin Custard
Ingredients:
- 1 cup ± pumpkin puree (canned or fresh)
- 1 apple (my addition)
- 3 large eggs
- 1½ cups whole milk
- ½ cup granulated sugar
- ½ cup brown sugar (my addition)
- 1 TBL corn starch (my addition)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
Instructions:
- Preheat your oven to 325°F (165°C).
- In a large bowl or food processor, blend together the apple, the pumpkin puree and the eggs until smooth.
- Add the milk, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely combined.
- Pour the mixture into 6 individual ramekins or custard cups, or into one 1½-quart baking dish.
- Place the ramekins in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (this is a water bath).
- Bake for 40-45 minutes for individual custards (or 50-60 minutes for one large dish) until the centers are just set but still slightly jiggly.
- Remove from the water bath and let cool. Refrigerate for at least 2 hours before serving.
The custard will firm up as it cools. Enjoy!
