Pumpkin custard
Ingredients
- 1 cup 10% cream
- 1 tsp vanilla extract
- 3 egg yolks
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tsp unsalted butter
- 1/2 - 1 cup pumpkin puree I'll finalize this soon.
- 1 1/2 tbsp pumpkin spice mix See below
Instructions
- In a medium saucepan, bring the cream to a boil over medium heat.
- Immediately turn off the heat, stir in the vanilla, and set aside.
- Whisk egg yolks and sugar until light and fluffy.
- In a separate bowl, whisk 1/4 cup hot cream and cornstarch, until perfectly smooth.
- Add the cornstarch mix to the eggs, and keep whisking.
- Add 1/4 cup of the hot cream at a time, constantly whisking.
- Pour the mixture through a strainer into the saucepan on med-high heat.
- Stir in the pumpkin puree, and bring to a boil, constantly whisking.
- Keep whisking until the mixture comes to a slow boil.
- Remove from heat, stir in the butter.
- Let stand 5 minutes, cover with clingwrap pressed against the entire surface, and chill at least 2 hours.
Notes
https://thedailybear.ca/pumpkin-spice