Pumpkin Custards


Those among you who are well-versed in pumpkin pies may have noticed that the little pumpkin tarts I made for Thanksgiving could not have possibly used the same amount of pumpkin pie filling as a customary pie. You would be correct. I stored the leftover unbaked pumpkin custard in the refrigerator, and baked it in little baking dishes this afternoon.

If you find yourself in a similar situation, all you have to do is:

1. Preheat your oven to 325 deg. F.

2. Divide your leftover pumpkin custard evenly between as many little baking dishes as is necessary to use it up.

3. Place your baking dishes in a rectangular baking dish large enough to hold them with a bit of space in between them.

4. Carefully pour boiling water into the rectangular dish (NOT the small dishes) until it comes halfway up the sides of the small dishes. This is called a water bath, or bain-marie, and it cooks the custards more gently and helps prevent overcooking.

5. Carefully place in the oven and bake until the custard is set, but just the tiniest bit jiggly. These dishes took 40 minutes, your mileage may vary depending on the size of your dishes. Remove from the oven, and from the water bath, and cool completely on a rack.

The Husband whipped some cream to top them with tonight, but I may do a little brûlée topping on them tomorrow night. They would also be good with some finely chopped toasted pecans, or some of the caramelized pecan/ginger/pink peppercorn topping that is also leftover from Thanksgiving.

I hope you’re having fun with your leftovers, too. Whatever you do, don’t let them go to waste.

  1. Using the pecan/ginger/pink peppercorn topping definitely worked, along with the whipped cream. Mmmmm….



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