Pumpkin Custard

 Pumpkin Custard

This recipe is a very light tasting dessert during this everything Pumpkin Season.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

INGREDIENTS

1 cup heavy cream

1 cup pumpkin puree

1/2 tsp pumpkin spice

3 egg yolks

1/2 cup dark brown sugar

 

DIRECTIONS

  1. Preheat Convection oven to 320 degrees.
  2. In a Vitamix or blender add heavy cream, pumpkin puree and pumpkin spice, blender on low                          for 1 minute to combine ingredients.
  3. With blender on low add egg yolks 1 at a time until thoroughly mixed.
  4. Keep blender on low, add dark brown sugar and blend for 20 seconds.
  5. Pour mixture into a 6″ x 6″ pan.
  6. Bake until custard is set.
  7. Refrigerate for 1 – 3 or more hours, then serve.
  8. Garnish with some whip cream.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!