Pumpkin Baked Custard: Sweet, Rich, and Creamy
Today I'd like to share with you Baked Pumpkin Custard, a heartwarming dessert! The natural sweetness of the pumpkin combines perfectly with the rich flavor of the custard. It has a delicate texture that will make you keep coming back for more. Whether it's for breakfast, afternoon tea, or as a party dessert, Baked Pumpkin Custard will add a touch of warmth to your table.
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What kind of pumpkin should you choose?
1.Baby Pumpkin: These small pumpkins are often used for decorative purposes, but they have a naturally sweet flavor that makes them ideal for baking. Their small size makes them easy to use for individual servings of baked custard.
2.Sugar Pie Pumpkin: Known for its sweet flavor and smooth texture, this variety is perfect for desserts like baked custard. It has a tender flesh that complements the creamy custard.
3.Japanese Kabocha Pumpkin: This pumpkin has a rich, sweet taste and smooth, creamy texture. It's a favorite for baking and pairs wonderfully with custard.
Choose fresh and ripe pumpkins to make your Baked Pumpkin Custard even more delicious!
What tools do you need?
1.Spoon: Used to scoop out the seeds and fibers inside the pumpkin, keeping the pumpkin shell clean.
2 Oven: Preheat it to the appropriate temperature for baking the pumpkin.
3.Baking tray: Place the pumpkin on it for easy transfer into the oven for baking.
4 Manual egg beater or electric mixer: Used to fully blend the egg liquid, milk, and sugar, making the custard liquid smooth and uniform in texture.
INGREDIENTS
MAIN INGREDIENTS
- 1 baby pumpkin
- 2 eggs
- 80ml milk
- 1 tablespoon white sugar
DIRECTIONS
STEP 1
Pumpkin preparation:
Wash the small pumpkin, cut off the top, and use a spoon to hollow out the inside, leaving the pumpkin shell.
STEP 2
Initial baking:
Put the pumpkin shell into an oven preheated to 180°C and bake for 12 minutes until the surface is slightly soft.
STEP 3
Make the custard:
Crack the eggs into a bowl, add 80 ml of milk and 1 tablespoon of white sugar, and stir well with a whisk until the sugar is completely dissolved.
STEP 4
Filling the pumpkin:
Take the pumpkin shell out of the oven and pour the prepared custard liquid into it.
STEP 5
Second baking:
Put the pumpkin back into the oven and continue baking at 180°C for 30 minutes until the custard liquid sets and the surface of the pumpkin turns golden brown.
STEP 6
Enjoy:
Take out the Baked Pumpkin Custard and wait for it to cool slightly before enjoying. It tastes sweet, soft, and is nutritious.
More Dessert Recipes Worth Trying
Banana Cake: The Perfect Sweet and Soft Treat
Healthy Oatmeal Sandwich Cookies for a Tasty Treat
Recipe Tips
1.Selecting the pumpkin: Choose a pumpkin with bright color and smooth skin. It's best to pick a variety with delicate flesh and high sweetness.
2.Egg - beating technique: When beating the eggs, make sure the egg liquid is thoroughly and evenly mixed. This will result in a more delicate and smooth baked custard.
3.Baking temperature: Control the baking temperature well. It is recommended to bake at around 180°C to avoid excessive browning on the surface.
4.Cooling time: After baking, it is advisable to let the Baked Pumpkin Custard cool at room temperature first, and then refrigerate it for a while. The texture will be more delicate.
5.Decorative ideas: You can sprinkle some cinnamon powder or powdered sugar on the surface to add flavor and visual appeal, or pair it with some chopped nuts to add texture layers.
Consumption Suggestions
1.Paired with beverages: It can be paired with a cup of strong coffee or milk tea to enhance the overall taste experience.
2.Consumed cold or hot: The Baked Pumpkin Custard can be eaten chilled for a more delicate texture, or slightly heated to enjoy a warm dessert.
3. Adding toppings: When eating, you can drizzle some honey or maple syrup to add sweetness and flavor layers.
4.Paired with fruits: It can be paired with fresh fruits such as strawberries, blueberries or bananas to add a refreshing taste and nutrition.
5.Suitable occasions: It is very suitable for family gatherings, afternoon tea or festival celebrations. It is both aesthetically pleasing and delicious, making it a real eye - catcher.
Recipe Variations
1.Coconut - flavored Baked Pumpkin Custard
Replace traditional milk with coconut milk. Mix it evenly with eggs and white sugar, then pour it into the pumpkin shell and bake.
The sweetness of coconut milk complements the sweetness of the pumpkin, bringing a strong tropical flavor.
2.Matcha Baked Pumpkin Custard
Add a small amount of matcha powder to the custard liquid and stir well, then pour it into the pumpkin shell and bake.
The slight bitterness of matcha contrasts with the sweetness of the pumpkin, bringing a brand - new taste experience to the taste buds.
3.Cheese Baked Pumpkin Custard
Add an appropriate amount of shredded cheese or cheese powder to the custard liquid. Mix well and pour it into the pumpkin shell, then bake until the cheese melts.
The addition of cheese makes the texture of Baked Pumpkin Custard more rich. The milk flavor and savory flavor blend together, creating an attractive stringy effect.
4.Pumpkin and Oat Baked Pumpkin Custard
Lay a layer of instant oats at the bottom of the pumpkin shell, then pour in the prepared custard liquid and bake.
The addition of oats adds texture layers to Baked Pumpkin Custard. At the same time, it provides rich dietary fiber, making this dessert healthier and more delicious.
Recipe analyzer
- Recipes: Pumpkin Baked Custard: Sweet, Rich, and Creamy
- Main Ingredients:4
- Servings per recipe:1
- Servings size:628 g
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Energy (calories)：290 kcal
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Protein：17.93 g
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Fat：19.28 g
Why gray?
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Carbohydrates：10.01 g
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Protein: 27%78 kcal
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Fat: 60%174 kcal
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Carbohydrates: 13%39 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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