Directions:
- Preheat the oven to 325 degrees.
- Whisk the pumpkin puree and egg yolks until smooth.
- Add the sugar, vanilla, cinnamon and nutmeg and whisk again until well combined.
- Stir in the cream. Divide the mixture among eight six- or eight-ounce ramekins.
- Place the ramekins in a shallow baking pan.
- Add enough boiling water to come halfway up the sides of the ramekins.
- Bake for about 25 minutes or until the custard is almost firm. Remove from water bath and let cool at room temperature. (The custard will thicken up as it cools.)
- Cover with plastic wrap and refrigerate.
- Serve cold or room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.35 Kcal (751 kJ) | ||
| Calories from fat | 120.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 21% | |
|---|---|---|---|
| Cholesterol | 122.94mg | 41% | |
| Sodium | 42.93mg | 2% | |
| Potassium | 55.02mg | 1% | |
| Total Carbs | 11.88g | 4% | |
| Sugars | 9.96g | 40% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 167.25 Kcal (700 kJ) | ||
| Calories from fat | 112.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 21% | |
|---|---|---|---|
| Cholesterol | 114.64mg | 41% | |
| Sodium | 40.03mg | 2% | |
| Potassium | 51.31mg | 1% | |
| Total Carbs | 11.08g | 4% | |
| Sugars | 9.29g | 40% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 3.24g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.4mg | 3% | |
| Calcium | 33.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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