Velvet Pumpkin Custard Recipe - Cooking Index
Velvet Pumpkin Custard Recipe - Cooking Index
| 1 cup | 237ml | Heavy cream |
| 1 cup | 237ml | Sweetened condensed milk |
| 6 cups | 1188g / 41oz | Eggs yolks - room temperature (large) |
| 1 | Small can pumpkin puree | |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Allspice |
| 1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
| 1/4 teaspoon | 1.3ml | Freshly-grated ginger |
| 1 tablespoon | 15ml | Dark rum |
| 1 teaspoon | 5ml | Vanilla |
| Whipping cream - (optional) |
In a large bowl whisk yolks until light and fluffy and whisk in pumpkin and spices.
Add cream mixture, whisk in rum and vanilla.
Pour mixture into warmed pyrex custard cups filling 3/4 full.
Cover cups securely with foil and place on the trivet in pressure cooker over 1/2 cup water.
Place cover on cooker but do not lock in place. Turn the heat on medium.
When the water is gently boiling you will hear some steam escaping. Lock the lid in place and immediately reduce the heat to low. The knob of the pressure indicator should not rise. Too much heat will break the custard.
Time 30 to 40 minutes and set the cooker aside.
Remove the custard cups and cool on a rack. The center should still be slightly wobbly.
Serve warm or chill at least 6 hours.
This recipe yields 8 small ramekins or 6 custard cups.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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