Stovetop Pumpkin Custard
Recipe by Nicole Thom-Arens
Serves 4 to 6
I developed this recipe for a cooking demo featuring last-minute Thanksgiving sides. This easy dessert carries the flavor of pumpkin pie with a fraction of the effort. Serve the chilled custard with freshly whipped cream and crushed gingersnaps or dish it up into mini graham cracker crust pie tins.
Ingredients:1/2 cup pumpkin puree 1/2 cup brown sugar4 large egg yolks3 tablespoons cornstarch1 teaspoon vanilla bean paste1 teaspoon pumpkin spice (Make your own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)2 cups whole milk
Instructions:1. Whisk together the pumpkin, brown sugar, egg yolks, cornstarch, vanilla bean paste, pumpkin spice, and salt. Set aside. 2. Heat the milk in a saucepan set over medium-high heat on the stovetop until it is hot but not yet simmering. 3. Add half the hot milk to the egg mixture while whisking. Add the egg mixture back to the saucepan with the remaining milk. Whisk until thick and bubbly. 4. Pass the custard through a mesh strainer into a clean bowl. 5. Cover with plastic wrap being sure the plastic sits on top of the custard. Chill until ready to serve.
Ingredients:1/2 cup pumpkin puree 1/2 cup brown sugar4 large egg yolks3 tablespoons cornstarch1 teaspoon vanilla bean paste1 teaspoon pumpkin spice (Make your own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)2 cups whole milk
Instructions:1. Whisk together the pumpkin, brown sugar, egg yolks, cornstarch, vanilla bean paste, pumpkin spice, and salt. Set aside. 2. Heat the milk in a saucepan set over medium-high heat on the stovetop until it is hot but not yet simmering. 3. Add half the hot milk to the egg mixture while whisking. Add the egg mixture back to the saucepan with the remaining milk. Whisk until thick and bubbly. 4. Pass the custard through a mesh strainer into a clean bowl. 5. Cover with plastic wrap being sure the plastic sits on top of the custard. Chill until ready to serve.