Best 5 Microwave Pumpkin Custard Recipes
Pumpkin custard, a traditional dessert enjoyed in many cultures worldwide, offers a delightful combination of sweet, creamy custard enveloped in a tender pumpkin shell. While the conventional method of baking pumpkin custard in the oven can be time-consuming, the modern convenience of microwave cooking provides a quick and hassle-free alternative. With a microwave, you can create a delectable pumpkin custard in a fraction of the time, making it an ideal dessert for busy individuals or those seeking a speedy treat.
Let's cook with our recipes!
PUMPKIN PIE MUG CAKE
Mug cake that tastes like pumpkin pie.
Provided by Shelby
Categories Fruits and Vegetables Vegetables Squash
Time 6m
Yield 1
Number Of Ingredients 10
Steps:
- Crack egg into a microwave-safe mug. Whisk in brown sugar. Add flour, pumpkin puree, white sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt; whisk until well blended.
- Cook in the microwave on high until puffed and golden, about 1 minute 15 seconds.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 106 g, Cholesterol 186 mg, Fat 5.9 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 1.9 g, Sodium 816 mg, Sugar 69.1 g
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
MICROWAVE PUMPKIN CUSTARD
Make and share this Microwave Pumpkin Custard recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
- Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.
- Slowly stir egg mixture into pumpkin mixture.
- Divide pudding mixture among four 5-oz microwave safe custard cups.
- Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.
- (Do not overcook; puddings will thicken and firm more upon cooling.).
- Set aside to cool at least 10 minutes.
- Serve warm or cover and refrigerate until cold.
MINI PUMPKIN CUSTARDS
Dinner guests don't need to feel guilty about indulging in dessert when they're offered small cups of creamy custard. Each spoonful is like pumpkin pie without the calorie-laden crust.-Leslie Tripp, Potomac, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg., Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla., Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours. Garnish with whipped cream and additional nutmeg.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
EASY MICROWAVE BAKED CUSTARD
Make and share this Easy Microwave Baked Custard recipe from Food.com.
Provided by dka6061
Categories Dessert
Time 26m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
- Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
- Pour milk into egg mixture and stir.
- Cover with plastic wrap or tight fitting lid.
- Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
- Remove cover immediately and allow to cool to room temperature.
Tips:
- For a smoother custard, blend the pumpkin puree and milk mixture until smooth before cooking.
- If you don't have a microwave-safe bowl, you can use a regular bowl placed inside a larger microwave-safe bowl filled with water.
- Be careful not to overcook the custard, as it will become rubbery. A good way to check if it is done is to insert a toothpick into the center. If it comes out clean, the custard is done.
- Let the custard cool slightly before serving. You can also chill it for a few hours or overnight for a firmer texture.
- Garnish the custard with whipped cream, pumpkin pie spice, or chopped nuts before serving.
Conclusion:
Microwave pumpkin custard is a quick and easy dessert that can be enjoyed by people of all ages. It is a great way to use up leftover pumpkin puree, and it is also a healthy and delicious snack. With a few simple ingredients and a few minutes of your time, you can make a delicious and satisfying pumpkin custard that will warm you up on a cold day.
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