BAKED PUMPKIN CUSTARD

 

This Baked Pumpkin Custard is quick and perfect to serve during Christmas party or other functions as well. 

You could make your own pumpkin puree by boiling  peeled pumpkin pieces for 8-10 minutes then immediately mash while still hot.   If you are pressed for time just get a can of pumpkin puree from supermarket.

If you are not keen to use fresh milk, replace with coconut milk instead.

Also add dark chocolate shavings on top together with nuts like pecan or almond which is optional and this addition adds crunch to this Baked Pumpkin Custard.    

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BAKED PUMPKIN CUSTARD RECIPE 

Serves  :   3

1 cup pumpkin puree

1/2 cup brown/white sugar

1 cups fresh milk

2 large eggs

1 tablespoon butter melted

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Topping

1/4 cup chopped nuts

3 tablespoon  dark chocolate shavings  

DIRECTIONS

Blend together pumpkin, salt, sugar until well mixed.

Beat in milk, eggs, ground cinnamon, nutmeg and melted butter.  

Pour into lightly greased 2.5 quart baking dish or ramekins.

Bake for 20 minutes at 170 C, sprinkle topping over the top and continue baking for  30-40 minutes or until a skewer inserted comes out clean.