This recipe can easily halved. Left over pumpkin can be added to curry, and condensed milk can be used to sweeten coffee or desserts.
1 can 15 oz. Libby’s pumpkin
¾ of a can of condensed milk (cow or coconut)
1 teaspoon pumpkin pie spice
Pinch of salt
2 large eggs
5-6 oven-safe ceramic cups or bowls
- Mix all ingredients except eggs in a large bowl and adjust the amount of condensed milk to suit your taste.
- Add eggs and stir until completely combined
- Pour mixture into five or six small bowls or cups, leaving at least ½” from the top of the cup.
- Cook one or two custards at a time in the microwave, cooking for 90 seconds and letting them rest for a minute or two, then alternate cooking for 30 seconds and resting for a minute.
- The custards are done with they pull away from the sides of the cup and the center of the custard becomes slightly firm.
- Custards are traditionally cooked in the oven on a baking sheet that is filled with water. Fill the cups with the custard mixture, place the baking sheet in an oven preheated to 350F, then add the cups and then add the water to the pan. Custards will need about 40 minutes to cook. Let the oven cool before removing the water filled pan.
- Most surprisingly, custards can be cooked in the steamer tray of a rice cooker. Place 2” of water in the rice cooker, pour custard into aluminum cupcake holders and steam for 10-15 minutes or until custards are set.
- Yams can be used instead of pumpkin, however you will need to reduce the amount of condensed milk since these are much sweeter than pumpkin. Steam yams in a large lidded bowl with an inch of water in the microwave or in a lidded pot on the stove until they are tender, and use a blender to mix ingredients to ensure the custards are smooth.