Thanksgiving Dessert: Caramel Pumpkin Custard

Posted by Lesli

(All pictures by Lesli )

I recently came across a great cookbook written by Cinda Chavich, a food writer from Calgary, Alberta. The cookbook, High Plains, the Joy of Alberta Cuisine highlights ingredients indigenous to Alberta.

I read the following recipe, and with a few slight adjustments, decided I'd try it out. It sounded so tasty – and it called for 2 tablespoons of rum! Very intriguing…

Although alcohol evaporates during cooking, it does lend a rich, deep flavour to the dishes that contain it. (Think rum balls, bourbon barbecue sauce, Harvey Wallbanger Cake, and whiskey pie.)

The following recipe is easier than it sounds to prepare and the presentation is quite impressive…

Caramel Pumpkin Custard

Ingredients

3/4 c. white sugar
3 T. water
1 c. half-and-half cream
1 c. evaporated skim milk
2 T. dark rum (I used amber rum)
pinch of salt
3 eggs
1 c. canned pumpkin
1/3 c. brown sugar
1 tsp. cornstarch
1/2 tsp. each ground cinnamon, ground ginger, and mace (I used 1 1/2 tsp. pumpkin pie spice.)

Directions
1. Preheat oven to 350 degrees.
2. In a pot, melt sugar and water, stirring until sugar dissolves. Increase heat and boil without stirring until mixture turns brown. Swirl the pot occasionally. This should take about 10 minutes.

3. Working quickly, pour caramelized sugar (Isn’t caramelized a great cooking word???) into an 8-cup round soufflé or baking dish. Make sure to coat the whole bottom of the dish with the sugar. Set aside and allow sugar to harden.

4. In a pot, bring cream, evaporated milk, and rum to a boil. Remove from heat and stir in salt.
5. Whisk eggs, pumpkin, brown sugar, cornstarch, and spices together in a large bowl. Blend well. Gradually whisk the hot milk mixture into the egg mixture.
6. Pour custard into prepared baking dish. (The one with the hardened sugar in it.)
7. Place custard dish into a larger baking dish. Pour about 1 1/2 inches of hot water into the larger baking dish.

8. Bake custard for about 1 hour, until set and puffed. Remove from water and cool.
9. Cover with plastic wrap and chill overnight, or for about 6 hours.
10. Before serving, run a knife around the edge of the dish and invert custard onto a rimmed plate. The caramel sauce should form a pool around the custard.

11. Cut into wedges and spoon some caramel sauce over each wedge. Serve with whipped topping, if you’d like. (Yes, I’d like.)

Happy Cooking, and hey, Happy Thanksgiving,

- Lesli

TAGS: Caramel Pumpkin Custard, Custard, Pumpkin Recipes, Thanksgiving, Thanksgiving Dessert Ideas
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[ READER COMMENTS ]

1

ann sandberg said:

I used at least 2 cups of fresh squash, because I had a lot of it, backed off on the half & half to 1/2 cup plus 1/2 cup skim milk, and it still turned out FABULOUS! Making the caramel sauce was a snap, and really made the dessert.

Posted at 09:39 AM, on February 3 2010

Thanksgiving Dessert: Caramel Pumpkin Custard

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