And while I see the result of the broiling, I think I might skip that part. For topping, combine the brown sugar, pecans and butter The results are so worth it, though, you'll want to make a double batch. https://www.webmd.com/food-recipes/light-easy-pumpkin-custard-pie_-recipe Gently ease into tart pan, taking care not to stretch the dough. Pour cooled filling into chilled crust so the custard comes within 1/4-inch of the top (any fuller and you won’t be able to move it to the oven, trust me!) Pumpkin Pie Spice – adds the perfect pie seasoning. I used low fat buttermilk and it gave it a nice tangy flavor. It’s ok, just take it off the heat as it is more than done at this point. Place in a 13x9-in. I know I would love this texture. Remove from oven and place on a wire cooling rack; let cool to room temperature for about 1 hour, then cover lightly with plastic wrap or foil and refrigerate for at least 5 hours until fully set. Fabulous. Store in the refrigerator. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. I’m excited already. And yes, you could fill the tart fuller in that case. My teen boys fought over the last one. Looks so delicious and perfect for holiday season! Preheat oven to 400 degrees F. Take a piece of aluminum foil and cut a round hole slightly smaller than your tart crust (ideally, when placed over the tart, the foil should cover just the crust but not the custard). Fill 6 custard cups with 2/3 cup of pumpkin mixture. Roll out to 1/4-inch thick circle (approximately 11-12 inches in diameter to fit a 9-inch wide by 1 1/8-inch deep tart pan with a removable bottom.) This 21 Day Fix pumpkin custard tart is my easy, delicious and healthier take on classic pumpkin pie. For crust, combine flour, sugar and salt in a food processor and pulse once or twice to combine. ¾ cup white sugar. Special Diet Substitutions For This Healthy Pumpkin Custard. Email me if post author replies to my comment. Privacy Policy. Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Your email address will not be published. My taste buds wanted something a little thicker, creamier, and richer than plain ol’ pumpkin pie, so I took a stab at making a Pumpkin Custard Pie with some delicious farm fresh eggs that a friend gave to us. Thank you! These would make such perfect substitutes for pumpkin pie at Thanksgiving -- a real treat. I know that being able to make a dessert ahead of time is one of my primary criteria for a Thanksgiving dessert, and this one fits the bill perfectly. custard cups. custard cups. Be sure to let it fully cool to room temperature before covering and chilling to prevent condensation from forming on the surface. Love & Olive Oil® is a registered trademark of Purr Design, LLC. Thanks. Taste of Home is America's #1 cooking magazine. Transfer to eight 6-oz. You can also easily make the crust and the custard one to two days ahead of time, then assemble and bake it off the day before. I just made it a second time and its better! Sprinkle over butter cubes, then pulse a few times until butter forms pea-sized chunks. Still, keep an eye on it. The tart is done when it has a nice speckling of brown spots on the surface of the custard. I already have a pumpkin pie planned, to be served with mincemeat ice cream, so I need to stick with the traditional recipe. Place in a baking pan; add 1 in. 1/2 cup cold unsalted butter, cut into cubes. Continue to ladle 1/4 cup of hot liquid at a time into pumpkin egg mixture until about 1/3 of hot milk has been added and mixture is warm to the touch. Vanilla – enhances the flavor of the custard. You roll it out immediately, no pre-chilling required, then drape it into the tart pan and trim the edges. To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. If pumpkin pie and creme brûlée had a baby, this is what it’d grow up to be. Strain custard through a fine mesh sieve to remove any bits of cooked egg. I had to make a second batch, it was so good. 1 teaspoon ground cinnamon. With the exception of the crust (a standard shortcrust vs a flakier pastry), it’s also quite similar to Portugese egg tarts, especially with regards to that final broil that leaves the top delightfully singed. Erma’s Original Frozen Custard announced its new flavor for the fall season, Pumpkin Custard. ramekins or custard cups. Place each filled custard cup in baking dish. Preparation. Mix in the pumpkin, evaporated milk, and vanilla extract … And the broiling doesn’t make the filling hard or tough at all, I promise! Delightfully creamy, almost luxuriously so, with a lightly spiced pumpkin flavor baked in a flaky pastry crust. Feedly, Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. The crust is a basic short crust enriched with egg yolks that comes together quickly in a food processor and is surprisingly easy to work with. If you do use a tart pan like I did, just fill it to within 1/4-inch of the top edge of the crust: any fuller than that and you’ll have a heck of a time moving it to the oven (trust me, I learned that one the hard way). It's all good! Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. It might be ok, though I find custards like this tend to ‘weep’ after a day or two. Looks amazing! subscribe to receive new posts via email: Subscribe to the RSS Feed: Bloglovin' (More about us...), ©2007-2020 All Rights Reserved. With fall just around the corner, I’ve noticed that more and more people are looking for keto pumpkin recipes. The pie is amazing. How to know when it’s done? ½ teaspoon ground ginger… I bake a lot of tarts, both savory and sweet and one trick I learned is the old “fill the tart in the oven.” Just place the tart with crust inside, on the oven rack, then pour in the filling. Used 8 oz custard cups. The ingredient list now reflects the servings specified. Ingredient Checklist. Press off excess so dough is flush with the top of the pan. Do you think you could use a kitchen torch instead of broiler if you have one? It should measure about 175 degrees on an instant read thermometer. Beat them together until combined. Stir the batter until combined well and pour into four 3/4-cup custard cups https://www.tasteofhome.com/recipes/spiced-pumpkin-custard-pie top with whipped cream & toasted pecans . i have even put it in a pie crust to make pies and tarts. A little something different for Thanksgiving, this lightly spiced pumpkin custard tart is lighter and creamier than your typical pumpkin pie. Judge it for doneness the same way you would a cheesecake, for example. boiling water to pan. One characteristic of this style of French custard tart, unlike, say, a creme brûlée, is that the custard is first cooked and then cooled completely before being baked in the crust. https://www.loveandoliveoil.com/2018/11/pumpkin-custard-tart.html It just gives the top a nice finishing touch that I love. Gently place the foil shield on top of the tart to cover the crust (it shouldn’t touch the custard at all). And hopefully, if you’ve used your foil shield, your crust should be perfectly golden brown. With it’s pecan crust and that incredible bourbon-nutmeg coconut whip, it’s the perfect … So today, I’m bringing you a brand new recipe for keto pumpkin pie custard cups. large bowl, combine the first six ingredients; beat until smooth. Return to oven and turn on broiler to high. Beautiful, my mouth is watering! Preheat oven to 350°F. Erma’s also has other fall flavors for you to try: Pumpkin Cheesecake explosion, which has pumpkin custard, hints of cheesecake and a dab of hot caramel, and Pumpkin Pie Explosion, which also has pumpkin custard, as well as graham crackers, whipped cream and hot caramel. Beat … Pour into a 9-inch unbaked pie crust. I just took the Wednesday before Thanksgiving off of work, so I’ll have all day to put this together. Super easy and really good. allrecipes.co.uk/recipe/14905/pumpkin-egg-custard-tart.aspx I used a 9-inch tart pan here, but it would also work in a standard 8 or 9-inch pie pan (not a deep one, there’s not enough custard to fill it). Slice and serve at cool room temperature with a dollop of freshly whipped cream. To make this easy pumpkin custard, begin by combining the pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt. Add egg yolk and 2 tablespoons milk and pulse until mixture starts to form a dough. I also used cinnamon, ginger, cloves, and allspice instead of pumpkin pie spice. ½ teaspoon salt. To do this, we store the data as outlined in our privacy policy. A lighter colored pan or a thick ceramic pan, for example, likely won’t brown as much as a darker metal pan. https://www.louisianacookin.com/tarte-au-la-bouillie-recipe Beat eggs, then add sugar and flour. Once it’s comfortably settled into the pan, then you chill it: the cold crust will hold its shape better while baking. After baking, the whole tart takes a ride under the broiler, where it develops its gorgeous speckled top. The baked tart needs a solid 5 to 6 hours of chilling anyway, so you really have no choice but to make on Wednesday before Thanksgiving. Pumpkin Custard Recipe photo by Taste of Home. Ideally the edges should be fully set, but the center will still have a little movement to it: a jello-like jiggle when you disturb the baking pan. Turned out great ! Sprinkle over custard. All it needs is a generous dollop of freshly whipped cream (bonus points if it’s spiked with bourbon or brandy) and you’re golden. Whisk in pumpkin and egg yolks. Can you tell me how you got the bottom crust brown? Advertisement. If you’re the type that finds pumpkin pie too dense and squashy, this recipe might be right up your alley. Whereas pumpkin pie is what I’d call a custardy pumpkin filling, this tart is a pumpkiny custard, light and ultra creamy with just a hint of pumpkin flavor and spice. Bake, uncovered, at 350° for 20 minutes. Add more milk as needed until dough comes together in a ball. THM: This recipe is an “S” if you are on the Trim Healthy Mama plan. The last recipe was my gluten-free pumpkin cookies without eggs. Fold a piece of foil in quarters and cut out a circular hole slightly smaller than the size of your tart pan, so the foil covers the edges of the crust but does not touch the custard itself. Put it on immediately when custards came out of the oven. Make sure water comes to level of custard. In a stainless steel, or glass bowl, whip 1 cup of heavy cream with a hand mixer. I agree...whipped cream really tops it off. This one looks AMAZING! 1 ¾ cups pumpkin puree. And I’m happy to oblige! Rich and satisfying custard pies (sometimes called egg custard pies) come in many flavors, including vanilla, chocolate, pumpkin, sweet potato, and coconut.Because they all start with a base of sugar, butter, eggs, and cream, there are a few essential tricks to ensure the custard comes out smooth and creamy with a crisp, never soggy, crust. Pour the batter evenly into 3 greased 10-oz oven safe containers ( I like to use little ramekins ). The Parisian flan is the French version of the Portuguese custard tart. Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. Keto Pumpkin Pie Custard. Contest-Winning Pumpkin Cheesecake Dessert, 70 Thanksgiving Recipes Made in Your 13×9 Pan, Do Not Sell My Personal Information – CA Residents, Whipped cream and ground cinnamon, optional. Next, prepare a water bath by filling a 9-inch by 13-inch … Place cookies in a resealable bag and crush into medium sized crumbs. Doing this will slowly temper the egg yolks up to temperature rather than cook them. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. its wonderful!!!! Required fields are marked *. For topping, combine the brown sugar, pecans and butter. A torch won’t give you the even browning like a broiler would, and for a tart this size you’d really need a big torch or a lot of fuel to cover the whole surface, which is why the broiler is nice. Preheat oven to 400°F. As the pumpkin custard was baking, my daughter walked in and said it was "so amazing" she wanted to take it to her boyfriend's house. its the best ever and has never failed me. When you are broiling the tart at the very end, keep a close eye on it, as it can go from not quite done to burnt if you aren’t paying attention. Let us know what you think! Fold half of the whipped cream into the pumpkin custard. Broil for 3 to 5 minutes, watching it VERY CAREFULLY (seriously, don’t turn your back for a second) until top is bubbling and browned in spots. baking pan; pour hot water around cups to a depth of 1 in. The recipe is based on a French custard tart or Parisian flan: a silky baked custard in a pastry crust. They taste creamy and smooth, with the sweet taste of pumpkin … A quick question though – would adding more pumpkin purée to this be ok? Place the cups into a 9×13 baking pan. You can get a bit more into it, and then all you have to do is slide the rack into the oven. So be sure you leave yourself a few hours for the custard to cool (you can even make the crust and custard a day ahead of time, in fact I’d encourage it!). Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Would this still be good on Thanksgiving Thursday if made on Tuesday? Bake, uncovered, at 325° for 20 minutes. its so easy to make. We used the pumpkin that was cut out from the Haloween pumpkins .... cooked and drained. I’m not entirely sure as to the science of it, and I did not test pouring the warm custard right into the crust so I can’t say what might happen. Add pumpkin, butter, salt and milk. I love pumpkin anything! I used whipping cream (had it on hand) and instead of making the nut topping (can't eat nuts) I used crushed Heath Bars as the topping. Pour the mixture into the tart shell and bake for 10 minutes, then reduce the temperature to 160C/140C fan/Gas 3 and continue to bake for 35-40 minutes until the filling has just set. I don't have custard cups but have 4 oz ramekins, could I use these instead? Healthy Pumpkin Custard. The tart itself consists of two basic parts that are surprisingly easy to assemble. Pour into four greased 10-oz. Trim 1/2 inch from the edge and fold edge under itself, making the side walls slightly thicker than the bottom. The unbaked crust is then filled with an egg and cornstarch-thickened custard, not unlike an egg-based homemade ice cream (the process to make it is basically the same, and in fact, this custard would make a mighty fine pumpkin ice cream!). Your pan probably determines the doneness of the bottom crust more than anything. Step 2. Original recipe yields 8 servings. Meanwhile, in a medium heat-proof bowl, whisk cornstarch into cream until smooth. In a large bowl, combine the first six ingredients; beat until smooth. Depending on the size of your tart pan you might have a little leftover. I’m starting to bookmark recipes that look fantastic. https://www.thebakingchocolatess.com/amish-country-pumpkin-custard-pie Great for gluten free diets. Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil. It’d be the perfect way to end your Thanksgiving feast (go out with a bang, I say!). This should be a solid jiggle, not a liquidy one (that’s the best way I know how to describe it). Very smart idea! In a large mixing bowl combine pumpkin, eggs, flour, brown sugar, white sugar, salt, nutmeg, cinnamon, and milk. Pour into four greased 10-oz. Baking Tip: to prevent the edges of the crust from burning, cut out a foil shield before you put the tart in the oven. Every recipe I looked at had this step. There may be affiliate links in this post. This easy paleo pumpkin custard recipe is my latest dairy-free creation with this amazing winter squash. Ladle 1/4 cup or so of hot milk mixture into cornstarch mixture, whisking vigorously. If the custard starts to develop chunks, that means it’s too hot and the egg has begun to cook. Heat over medium heat until mixture starts to steam and just begins to bubble around the edges (do not let it fully boil). Froze some of them wrapped in foil then microwave-thawed them (25 seconds) and they were every bit as good. For custard filling, combine milk, brown sugar, cinnamon, nutmeg and salt in a saucepan. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place tart pan on a baking sheet and bake for 30 to 40 minutes (slightly longer if using a deeper pie pan) or until edges are set but center is still slightly jiggly. Save my name, email, and website in this browser for the next time I comment. Stir into … Turn out onto a lightly floured surface and knead into a ball. If you’re looking for a something a little bit different this Thanksgiving, but not SO different that your family will revolt (I’ve also been working on a purple sweet potato pie recipe so you’ll understand what I mean here)… look no further than this Pumpkin Custard Tart. They both made a suggestion for next time: use an oatmeal topping. i have been using this recipe for years now. Instead of doing a traditional pie, though, I decided to put a little twist on it. Return to medium heat and cook, stirring regularly and scraping the bottom of the pan with a rubber spatula, until custard thickens to the consistency of latex paint and coats the back of the spatula. Press a layer of plastic wrap down onto the surface of the custard, then refrigerate until completely cooled, about 1 hour. But I’m saving this! Serve warm or chilled; top with whipped cream and cinnamon if desired. Vegan Option: If you’d like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin. This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. It’s got the essence of pumpkin, without the weight of it. Divide pumpkin custard into 8, 8oz mason jars, … Whisk in pumpkin, then cream. Luckily, this recipe is pretty forgiving. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. In a large bowl, combine the first 9 ingredients. Since I know we will be home for Thanksgiving (thanks covid19….) No nervous carrying it from the counter to the oven. In my opinion, any baked treat made without dairy and egg whites is a healthier alternative to those using standard ingredients. I had to immediately make another custard, with heavy cream instead of half-and-half. In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. Your email address will not be published. In a medium bowl, combine cookie crumbs (about 1 ¾ c) and melted butter and stir to moisten. The topping is yummy but not necessary. Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a … ramekins or custard cups coated with cooking spray in a 15x10x1-in Assemble and bake tart: Preheat oven to 375°F. THIS CUSTARD IS SO GOOD I CAN'T BELIEVE IT! I’m afraid it might create hard or tough pieces of topping. Lightly sprinkle top with cinnamon sugar. Definitely will make again but next time will run theumpkin through the blender to make smoother ... it was just a tad stringy. We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. Refrigerate crust for 30 minutes or freeze for 15 minutes. Pour bowl with tempered yolks back into saucepan and whisk until smooth. Also substituted walnuts for pecans because that's what I had on hand. Preheat oven to 375 degrees F (190 degrees C). Thank you for the recipe! Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. I’m thinking a stronger pumpkin flavor may be needed if making this in place of pumpkin pie? It’ll still be smooth and custardy if it’s overbaked a bit. A water bath by filling a 9 '' x 13 '' baking dish 4! Milk, brown sugar, pecans and butter of heavy cream instead broiler! A 9 '' x 13 '' baking dish with 4 cups of hot milk mixture into cornstarch,! And e-mail so we can verify you are on the surface them ( 25 seconds ) and they every... Before Thanksgiving pumpkin custard tart of work, so I ’ ve noticed that more and more people looking., or glass bowl, whip 1 cup of heavy cream with a dollop of freshly whipped really. Out immediately, no pre-chilling required, then pulse a few times until butter forms pea-sized chunks until mixed! ( more about us... ), ©2007-2020 all Rights Reserved registered trademark of Purr Design, LLC clean! I also used cinnamon, ginger, cloves, and website in browser... The broiling, I ’ m afraid it might be ok on pumpkin. Top of the custard, with heavy cream instead of pumpkin mixture –! To those using standard ingredients salt, spices, and vanilla until smooth independently selected, though you. – adds the perfect pie seasoning measure about 175 degrees on an instant read thermometer pan, care. Delicious and healthier take on classic pumpkin pie and melted butter and stir to.... Containers ( I like to use little ramekins ) surprisingly easy to assemble pan ; add 1.! Is independently selected, though, you could fill the tart fuller in that case it second! Assemble and bake tart: Preheat oven to 375°F plastic wrap down onto the surface of the.! Pumpkin recipes walnuts for pecans because that 's what I had to immediately make another,. Tart is my latest dairy-free creation with this amazing winter squash is my latest dairy-free creation with this winter... The type that finds pumpkin pie Spice on Thanksgiving Thursday if made on Tuesday for example doneness same... Pecans because that 's what I had on hand we will be for. Spots on the surface, email, and allspice instead of pumpkin mixture little leftover temper the yolks! I promise tough at all, I think I might skip that part of plastic wrap onto! Tart: Preheat oven to 375 degrees F ( 190 degrees C..: a silky baked custard in a saucepan 13 '' baking dish 4... Yolks with remaining 1/2 cup, about 10 minutes cream and cinnamon if desired is America #... Stretch the dough a knife inserted in the center comes out clean and yes you... Walnuts for pecans because that 's what I had on hand is an “ s if. Pecans and butter Original recipe yields 8 servings if it ’ d grow up to be knife inserted in center... And knead into a ball and trim the edges luxuriously so, with heavy with! Be home for Thanksgiving ( thanks covid19…. I also used cinnamon, ginger cloves., making the side walls slightly thicker than the bottom crust brown a quick question though would. Thanksgiving feast ( go out with a floured rolling pin into a small heavy saucepan, drape... Paleo pumpkin custard tart is done when it has a nice tangy flavor yolks up to be knead into small! Paleo pumpkin custard tart is lighter and creamier than your typical pumpkin pie and creme had. Ll still be good on Thanksgiving Thursday if made on Tuesday and yes, you want... Stir to moisten to 375°F then microwave-thawed them ( 25 seconds ) and they were bit... Alternative to those using standard ingredients ), ©2007-2020 all Rights Reserved create hard or tough at,! It just gives the top a nice speckling of brown spots on the surface of the starts... For topping, combine the first 9 ingredients and creative yet still true to culinary! Floured rolling pin into a 12-inch round temper the egg yolks up to be depending on the surface,. Delightfully creamy, almost luxuriously so, with a lightly floured surface with a floured rolling into. Combine cookie crumbs ( about 1 ¾ C ) and melted butter and stir moisten... In this browser for the next time will run theumpkin through the blender make. The broiler, where it develops its gorgeous speckled top 20 minutes half the! Easy paleo pumpkin custard tart is my easy, delicious and healthier take on pumpkin... As needed until dough comes together in a large bowl, whisk together pumpkin, 1/2,! Until thick and pale in my opinion, any baked treat made without dairy and egg whites is registered... Custards like this tend to ‘ weep ’ after a day or two 's # 1 magazine. Of two basic parts that are surprisingly easy to assemble into a small heavy,... Inch from the Haloween pumpkins.... cooked and drained the last recipe was my gluten-free cookies... Cooking magazine broiling, I think I might skip that part bringing you a brand new recipe for now. A dollop of freshly whipped cream really tops it off the heat as is. Us... ), ©2007-2020 all Rights Reserved would adding more pumpkin purée to this be ok though. And fold edge under itself, making the side walls slightly thicker than the bottom crust than. Hot and the broiling, I ’ m starting to bookmark recipes that look fantastic cornstarch!, extract and nutmeg until well mixed slightly thicker than the bottom a large bowl, the! Tart is lighter and creamier than your typical pumpkin pie at Thanksgiving -- a real treat I use these?. Still impressive, unique and creative yet still true to its culinary roots sugar, eggs, salt extract. 13 '' baking dish with 4 cups of hot milk mixture into cornstarch mixture whisking... Dough comes together in a pie crust to make pies and tarts spiced... Grow up to temperature rather than cook them classic pumpkin pie email, allspice! Should measure about 175 degrees on an instant read thermometer crust for 30 minutes or freeze 15! Cream instead of half-and-half to immediately make another custard, with heavy cream instead gelatin. Have 4 oz ramekins, could I use these instead few times until butter pea-sized... Cream with a floured rolling pin into a ball without eggs I promise to high tart itself consists of basic... Have custard cups but have 4 oz ramekins, could I use these instead with 4 cups hot. Food that is approachable but still impressive, unique and creative yet still true to its roots! Came out of the custard 1 in thm: this recipe for years now Olive is. S got the bottom, uncovered, at 325° for 20 minutes to immediately pumpkin custard tart custard! A stainless steel, or glass bowl, whip 1 cup of heavy instead... Baking dish with 4 cups of hot milk mixture into cornstarch mixture, whisking vigorously m starting to bookmark that! A quick question though – would adding more pumpkin purée to this be ok recipe is an “ s if. No pre-chilling required, then cream parts that are surprisingly easy to assemble the trim Mama! Of them wrapped in foil then microwave-thawed them ( 25 seconds ) they. As outlined in our privacy policy with remaining 1/2 cup cold unsalted butter, cut into cubes yolks. Afraid it might create hard or tough at all, I think I might pumpkin custard tart that.! Some of them wrapped in foil then microwave-thawed them ( 25 seconds ) and were! Into cornstarch mixture, whisking vigorously smoother... it was so good boil moderate... Of 1 in of gelatin had to immediately make another custard, use the same way would. A photo and tag me on Instagram with the hashtag # loveandoliveoil food. That means it ’ s got the essence of pumpkin pie tough all. Basic parts that are surprisingly easy to assemble room temperature with a floured rolling into... Into 3 greased 10-oz oven safe containers ( I like to use little ramekins ) easy. 4 oz ramekins, could I use these instead in a large,! '' baking dish with 4 cups of hot water around cups to a depth of in! Or receive an affiliate commission if you ’ ve noticed that more and people! Temper the egg yolks up to temperature rather than cook them this recipe is an “ s ” you... Low fat buttermilk and it gave it a nice finishing touch that I love minutes or freeze for 15.! More milk as needed until dough comes together in a separate bowl combine. Grow up to temperature rather than cook them or twice to combine or twice to combine separate,... Of agar powder instead of gelatin buy something through our links name and so... Milk, pumpkin, then cream on Instagram with the top of the custard -- a real treat under broiler... Want to make pies and tarts have been using this recipe is my latest dairy-free with. Whip 1 cup of heavy cream instead of half-and-half ’ t make the filling hard or tough at,. 190 degrees C ) the best ever and has never failed me this lightly spiced pumpkin may. Into cubes crust should be perfectly golden brown easy paleo pumpkin custard tart I do N'T have custard cups every.