HappyCows
Pumpkin milk custard

Pumpkin milk custard

Serves 6 · Preparation 15 min · Baking 35 min · Chilling 2 h

Ingredients

  • 400 g pumpkin purée
  • 500 ml HappyCows Whole Farm Milk
  • 3 eggs
  • 80 g brown sugar
  • 1 tsp ground cinnamon
  • A pinch of nutmeg

Method

  1. Heat the oven to 160 °C.
  2. Warm the milk without letting it boil.
  3. Whisk the eggs with the sugar and spices, then whisk in the pumpkin purée and the warm milk.
  4. Pour into six ramekins and bake in a water bath for 35 minutes. Chill for at least 2 hours.