Name: Pumpkin Egg Custard
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1/2 tsp vanilla extract; 1/2 tsp cinnamon; 1/4 tsp salt; 1 cup pumpkin puree; 1/4 tsp nutmeg; 3 large eggs; 1/2 cup dark brown sugar; 2 cups whole milk

custard

Can I use whole eggs instead of just yolks in my custard?

How can I avoid getting a 'skin' on top of my custard?

What is the difference between custard and pudding?

Can I use custard to replace cream in recipes?

Milk

Eggs

Vegetarian

Gluten Free

Lactose Free

Extracts

milliliter

vanilla extract

Seasonings

gram

ground cinnamon

salt

Canned Vegetables

pumpkin puree

ground nutmeg

eggs

Sugars & Sweeteners

dark brown sugar

whole milk

Lycopene

Vitamins

Trans fatty acids

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin D

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Silk-Touch Chinese Steamed Egg Custard

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Japanese Castella Custard Pudding

Homemade Custard Recipe 

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Pumpkin Egg Custard

Baking Goods

Produce

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/pumpkin-egg-custard-2189851