Crustless Pumpkin Custard

Silky spiced pumpkin custard baked without a crust until puffed, then left to settle with a lightly caramelised top and bottom. Serve it with cream.

Total time: 1 hr
Servings: 6
Difficulty: Easy

Crustless pumpkin custard — Sweet moments, naturally.

Ingredients

15 oz canned pumpkin
14 oz sweetened condensed milk
¼ tsp ground ginger
½ tsp ground cinnamon

¼ tsp ground cloves
½ tsp nutmeg
2 large eggs
½ tsp salt

Directions

Preheat oven to 425°F (220°C).
Have a non-stick baking pan ready.
Mix the custard.
Stir the pumpkin together with the ginger, cinnamon, cloves, nutmeg and salt. Lightly whisk the eggs, then blend them into the pumpkin with the condensed milk until smooth.
Bake in two stages.
Pour into the pan and bake for 15 minutes. Lower the oven to 350°F (175°C) and bake 30 minutes more, until puffed.
Cool and serve.
The custard sinks as it cools, leaving a lightly caramelised top and bottom. Serve with your choice of cream.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 688 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.