Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂
Prep Time 10 Minutes Cook Time 1 Hour
3 Tablespoons Pure Maple Syrup
1 whole Egg
1-½ whole Egg Whites
2-½ Tablespoons Granulated Sugar
½ cups Pureed Canned Pumpkin
1 teaspoon Vanilla Extract
⅛ teaspoons Salt
1 teaspoon Ground Cinnamon
¼ teaspoons Ground Nutmeg
¼ teaspoons Ground Ginger
½ cups Skim Milk
Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.
These are delicious little treats, perfect for serving cold or heated slightly in the microwave!
Today is the first day of fall. aka- The season of cooler temperatures 😉 warm apple cider, home-made doughnuts, fresh apples, and pumpkins.
So today, in honor of the beginning of this beautiful new season, i have a splendid reicpe to share with you all that will help you ring in the new fall season…savvy aye? It’s a “Do It Yourself” version of Starbucks delicious Pumpkin Spice Latte…
Pumpkin Spice Latte
Yield: 1 large drink
Prep Time: 10 min
Cook Time: 4 min
1/2 cup whole milk
1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste
whipped cream, & ground nutmeg, Optional
1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3. Optional, (but oh so good)… add whipped cream on top and a sprinkle of nutmeg. Serve immediately!
*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won’t be as rich, but it will still give you that yummy pumpkin latte flavor. *If you don’t have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.