Custards done the traditional euro-francais-way can get quite tricksy with the double boiler and the eggs going in one at a time, sometimes involving additional thickening agents, etc etc. But for one-dot cooks like me, there are easier ways.
This recipe is sooper easy, and the result is a nice change from the traditional pumpkin pie. I started with the Pumpkin Custard recipe found here, and changed it to suit my taste (can't stand ginger snaps! and don't get me started on pine nuts!!). It's been thoroughly tested and sampled and ... sampled some more. I'm happy to say it passed the
custard mustard muster. Pfff. It's reel gud.
Vanilla Pumpkin Custard
1 (29-ounce) can pumpkin
2 cups hot milk
2/3 - 3/4 cup sugar
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1 cup crushed vanilla wafers
4 tbsp melted butter
2 tsp vanilla
1/3 cup finely chopped pecans
Beat together in a large bowl: pumpkin, heated milk (1+ minutes in the microwave does the trick), sugar, nutmeg, cinnamon and eggs. Stir in cookie crumbs, butter and vanilla.
Butter 8 10-ounce custard (baking) cups. Spoon pumpkin mixture into the cups.
Combine chopped pecans with 1/2 tsp cinammon and 1 tsp sugar. Sprinkle nut mixture on top.
Place cups in a large shallow baking pan filled with hot water deep enough to half immerse cups. I didn't have custard cups, so I used large muffin tins. placed in a cake pan.
Bake at 350° F for 45 minutes or until custard is set.
If you used cupcake tins like I did, spoon, allow to chill overnight, then remove carefully with a spatula into small bowls. Serve at room temperature or chilled.
Makes about 8 servings.