Silky Pumpkin Pie Custards
Joy Bauer's take on that favorite pumpkin flavor of fall.
Yield: Serves 6
- 1 (15-ounce) can 100% pure pumpkin puree
- 1 cup nonfat milk
- ½ cup low-fat sour cream
- 2 large eggs, well beaten
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of kosher salt
Preheat the oven to 350°F. Coat six (6-ounce) ovenproof ramekins, custard cups, coffee mugs, or teacups with oil spray.
Bring a kettle or pot of water to a boil for use in a water bath.
In a large mixing bowl, thoroughly whisk the pumpkin, milk, and sour cream together.
Add the beaten eggs to the pumpkin mixture and whisk to incorporate them thoroughly. Then add the brown sugar and all the spices, continuing to whisk well.
Divide the pumpkin mixture evenly among the ramekins, making sure to leave at least ¼ inch of space at the top. Place the ramekins in a roasting pan or a deep 13x9-inch baking dish, making sure that the ramekins do not touch each other or the sides of the pan. Transfer the pan to the middle oven rack.
Prepare the water bath: Carefully pour boiling water into the roasting pan until the water level reaches halfway up the sides of the ramekins.
Bake the custards for 50 to 60 minutes, or until a knife tip inserted into the center of a custard comes out clean.
Remove the roasting pan from the oven and allow the custards to cool in the water bath for 20 minutes. Remove the custards from the water bath and serve immediately. If you prefer to serve the custards cold, remove them from the water bath and refrigerate for at least 2 hours before serving.
Source: Joy Bauer, RD