Pumpkin Custard

🧂 Ingredients

• 500 ml milk
• 4 pcs free range eggs
• 80 -120 gr caster sugar
• 20 gr corn starch

  2 tbsp
• 120 ml cream
• 220 gr roasted pumpkin puree
• ¼ tsp pumpkin spices
• Whipped cream or Chantilly

  optional

Instructions

• 1 Bring the milk to the boil.
• 2 Meanwhile whisk the whole eggs with the sugar and corn starch until the mixture
  is pale yellow then add the cream and combine.
• 3 Add the boiling milk over the egg mixture and whisk well. The eggs should not be
  scrambled.
• 4 Return the mixture to the saucepan, cook over a medium heat and whisk non-stop
  until the custard starts to thicken. When it begins to boil, continue whisking
  for 3 more minutes.
• 5 Remove from the heat and add the pumpkin puree and spices to the egg custard.
• 6 Transfer the pumpkin custard into glasses and refrigerate for 3 hours.
• 7 Garnish the glasses with a little pumpkin puree, Chantilly cream and some
  pumpkin seeds.

Nutrition Info