Try this Mini Pumpkin Custards recipe, or contribute your own.
Suggest a better description1.) In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg.
2.) Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla.
3.) Transfer to eight stoneware demitasse cups or 2-oz ramekins. Place cups in a baking pan; add 1-inch of boiling water to pan.
4.) Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. Garnish with whipped cream and additional nutmeg.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 85 | ||
Calories from Fat: 56 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 94.5mg | 29 % | |
Sodium 1198.5mg | 41 % | |
Potassium 53.5mg | 1 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.9g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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