The end.
What a good story.
I think I deserve a round of applause because as I have stated before, I am a horrible baker. I have no precision in the kitchen. I create things and mix ingredients while cooking and make decisions on a whim. Baking is scientific and I am not. Usually my attempts fail.
In this recipe I have, however, found a delicious pumpkin concoction that is somewhat fail-proof. This is a feat because most pumpkin recipes come in the form of pies, bread, cupcakes, muffins... all baked goods that I fear will flop. After trying it out, I have decided that this Pumpkin Custard recipe is a dessert made for failed-bakers like me and to prove so, I made it without measuring a single ingredient... and it was delicious. I especially recommend the crumble topping. To. Die. For.
I found the recipe at Tasteofhome.com. As far as my usual list of changes, there are really only two.
Firstly, I used 2% milk instead of the half-and-half. This was a decision based on necessity, as we had no cream or half-and-half in the house. If you have either, I would recommend it. The custard tasted delish with the milk but I imagine that cream or half-and-half would bring a richness and texture that it was missing. On the other hand, if you're looking to cut down on calories, it's nice to know that the milk substitute can be made without sacrificing all taste.
The second change I made is related to "pumpkin pie spice". I don't believe in buying pre-made spice mixes. Firstly, they are more expensive than buying the composite parts and secondly, they are limiting. Pumpkin pie spice, for instance, is made up of nutmeg, cloves, cinnamon, ground ginger and sometimes allspice. I can think of a few uses for each of those spices separately but only one for them once they are combined. Also, my mother has an aversion to nutmeg in food and mixing the spices myself allows me to add just enough that she won't notice it.
I'm sneaky like that.
Try this recipe, it's good!
Click here for the entire Pumpkin Custard recipe
Ooo I will definitely be making this today as I have been making pumpkin goods every other day for the past few weeks. I also have inherited the Franchetti nutmeg aversion so I leave it out all together.
ReplyDeleteIf you want some other easy pumpkin recipes check out skinnytaste.com. She has great skinnied up recipes and a whole section called skinny pumpkin madness.
I sneak some in when Mother isn't looking. Mwahaha! Don't tell!
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