Pumpkin Custard with Mascarpone Cream
Servings 24 servings
Calories 101kcal
Equipment
- 9x9 glass baking pan, buttered
- stand mixer with paddle attachment, or large mixing bowl and hand mixer
- quart freezer bag
- large star piping tip plus coupler
- 24 mini martini glasses
Ingredients
PUMPKIN CUSTARD
- 2 cups roasted pumpkin puree or a 15-ounce can of puree, not pie filling
- 3 eggs lightly beaten
- 1¼ cups half-and-half
- ¾ cup packed light brown sugar
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon freshly ground nutmeg
MASCARPONE CREAM
- 4 ounces mascarpone cheese
- 4 ounces heavy cream very cold
- 3 tablespoons granulated sugar
TOPPING
- gluten-free gingersnap crumbs
Instructions
- Preheat the oven to 350° F/175° C.
- CUSTARD: In the mixing bowl, beat the pureed pumpkin, eggs, half & half, brown sugar, salt, and cinnamon, ginger, allspice, and nutmeg until thoroughly combined. Pour the mixture into the prepared 9×9 pan. Bake until the center is slightly wobbly and the edges are firm, about 50 to 60 minutes. Remove from the oven and cool on a rack, then chill in the refrigerator until it is completely cold, at least 1 to 2 hours.
- CREAM: While the custard bakes, beat together the mascarpone, cream, and sugar together with a mixer until the mixture holds stiff peaks. Cover and refrigerate until ready to serve.
- ASSEMBLE: In the bottom of each glass, spoon in about 3 tablespoons of the chilled custard, then top off with a dollop of the cream. Sprinkle on some of the gingersnap crumbs and serve.
Nutrition
Calories: 101kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 69mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3387IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg