Savory Pumpkin Custard

Autumn, to me, is a time for food that comforts and soothes. The same goes for desserts. Sure this season is a great time for pies and cobblers, but sometimes I crave something that really melts as soon as it hits my tongue. Something rich with a tinge of sweet. Let me introduce to you Savory Pumpkin Custard.

Custard can be a little time consuming to make, but the desserts that require a bit of time and a dash of patience are usually the ones that really wow. For me? This is one of those recipes.

Let us begin. Here’s what you’ll need:

2 cups half and half (I always use eggnog)
1/3 cup sugar (I use organic cane juice)
dash or two of salt
1 tsp peppercorn
1 tsp white peppercorn (optional)
1/2 tablespoon cinnamon
1 cup pumpkin puree
6 egg yolks, slightly beaten

Now, lets put it together:

In a saucepan lightly whisk together the eggnog, sugar, salt, cinnamon, and peppercorn. Start on a low heat, (to not scorch it) and bring to a boil at a medium heat. Reduce your heat back to low, and simmer for 10 minutes while stirring frequently. After 10 minutes, turn your heat off or remove from heat completely and let the mixture sit for 30 minutes covered.

After 30 minutes thoroughly whisk in the pumpkin. Next you are going to strain your mixture through a fine mesh strainer, getting as much liquid out as possible. To get it all through usually takes me 20 minutes or so, and you’re going to have to get your fingers a little messy. It’s worth it, I promise. When you’re done, what’s left in the strainer should be a very sticky, pulp-like, goo. Go ahead and toss that stuff. (now is a good time to preheat your over. 350 degrees)

Go ahead and put some water on to boil, you’re going to need that in a bit.

Now, whisk your eggs (remember we’re only using yolks here)  into your pumpkin mixture. Pour the mixture evenly into 6 ramekins and place in a deep rectangular dish. Set the dish in the oven, but pull the rack out just a tad. Now, pour your boiling water into the dish so that it comes about halfway up the ramekins. Cover with tin foil, but secure it loosely around your dish. Bake for about 20 to 30 minutes or until you notice your custard is just set.

Pull the ramekins out of the dish and let them cool on a wire rack.

These are great warm or chilled. And if you’re feeling extra fancy you can top it off with the Burnt Maple Ribbons you see in the photo.

Enjoy!