Ginger Pumpkin Custard Recipe

Ginger Pumpkin Custard Recipe

  • 1 cup canned pumpkin
  • 2 egg yolks
  • 1 cup heavy cream
  • 1/2 cup Splenda®
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon orange extract
  1. In the stainless steel mixing bowl, beat the eggs. Add the cream, Splenda, ginger and orange extract. Mix well. Place bowl over the pan or double boiler with simmering water and whisk continuously until the custard thickens (about 5 minutes).
  2. Remove from heat and whisk in the pumpkin. Keep stirring for 1 or 2 minutes. Let cool to room temperature then spoon into ramekins or wine glasses. Cover with plastic wrap and refrigerate for two hours before serving.
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