Ginger Pumpkin Custard

Tis the season of the Great Pumpkin! Beginning with Halloween when he takes center stage and captures everyone’s attention right on through to Thanksgiving when he’s sure to appear in and around the traditional holiday dinner and anytime in between. This “jolly good fellow” can make an unexpected appearance in any number of interesting and enticing ways, not the least of which is in this  luscious ginger pumpkin custard.
When this happens he will once again have succeeded in stealing the show, by enhancing a dinner or lovely dessert buffet.
Milder in flavor and less dense than the traditional pumpkin pie this dessert will surprise and please the eater with its unexpected addition of candied ginger – lifting it out of the ordinary into the extraordinary!

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Ginger Pumpkin Custard
SERVINGS
CHANGE SERVING SIZE
COOK TIME
35minutes
PREP TIME
15minutes
READY IN
50minutes

Ingredients

Instructions

  1. Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin, pumpkin pie spice and fresh ginger until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
  2. Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
  3. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon and candied ginger just before serving.

Little Fresh Lime Tartlet

Last week’s Elijah concerts at the Community of Jesus were amazingly successful……..full house attendance for both nights accompanied by so many heartfelt comments of how touched and moved listeners were by the richness and beauty of the singing and music.
The brass and organ concert the following week was very different in many ways, yet equally impressive and received enthusiastic applause and compliments from the energized and invigorated audience.
Both concerts were followed by a spectacular reception of both sweet and savory specialties. Among the desserts that received the most acclaim was our favorite little fresh lime tartlet…..so appealing to the eye as well as the palette, so perfect for this time of year.

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Little Fresh Lime Tartlet
SERVINGS
10
CHANGE SERVING SIZE
COOK TIME
12-15mins.
PREP TIME
35mins.
READY IN

Ingredients

Instructions

  1. Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
  2. Add sugar and butter and mix into the crushed graham cracker.
  3. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. I put 1 tablespoon in and then pressed down with 1/4 cup measuring cup. You have the option to bake this at 350 degrees Fahrenheit for 5 minutes so that it can harden.
  4. In a separate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and Greek yogurt. Mix well.
  5. Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool.
  6. Top with whip cream and garnish with lime if desired. Store in the refrigerator.