Easy Old-Fashioned Baked Custard

thespruceeats.com/easy-old-fashioned-baked-custard-3059894

Easy Old-Fashioned Baked Custard

4 servings

Ingredients

2 cups milk

2 large eggs

1/8 teaspoon salt

1/4 cup granulated sugar

Pinch of nutmeg.

Hot water, for baking custards

Instructions

Heat the oven to 325 F. Place four 6-ounce custard cups (ramekins) in a large (9 inch) baking pan. 

In a medium bowl, whisk together 2 cups milk, 2 large eggs, 1/8 teaspoon salt, and 1/4 cup granulated sugar.

Divide the custard mixture evenly among the custard cups.

Fill the pan with hot water to a depth almost even to the top of the custard cups. Sprinkle each serving with pinch of freshly grated nutmeg.

Bake in the preheated oven for 40 to 55 minutes (depending on the depth of the baking dish), or until the custard is set. A knife inserted in the center should come out clean, and the custard should still have a slight jiggle in the center.

(160-175F, 70-80C) 40 minutes was too long (185 degrees), probably should be less than 30 minutes.

Serve immediately or chill until cold.

How to Make Frittatas (Stovetop or Baked) - Cookie and Kate

How to Make Frittatas (Stovetop or Baked) - Cookie and Kate

General Frittata instructions.

Pumpkin Yeast Bread Recipe | King Arthur Baking

Pumpkin Yeast Bread Recipe | King Arthur Baking

King Arthur Baking Company

Pumpkin Yeast Bread

Prep

15 mins

  

Bake

35 to 40 mins

  

Total

3 hrs 20 mins

  

Yield

2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls

 

Ingredients

2 tablespoons instant yeast or active dry yeast

1/2 cup (113g) lukewarm milk

2 large eggs

1 1/2 cups (340g) pumpkin purée

2 tablespoons (25g) vegetable oil

6 1/2 cups (780g) King Arthur Unbleached All-Purpose Flour

1/2 cup (106g) light brown sugar or dark brown sugar, packed

2 1/2 teaspoons (15g) table salt

1/2 teaspoon ginger

1/2 teaspoon cardamom

Instructions

Place all of the ingredients into a large bowl, and mix and knead to make a smooth, soft dough.

Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes.

Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half.

Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls.

Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown.

Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage.

Tips from our Bakers

Substitute white whole wheat flour for up to half of the all-purpose flour in the recipe.

Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction

Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction

Muffin version

https://sallysbakingaddiction.com/pumpkin-muffins-recipe/

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) granulated sugar

3/4 cup (150g) packed light or dark brown sugar

1 and 1/2 cups (340g) pumpkin puree (canned or fresh)

1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil

1/4 cup (60ml) orange juice or milk

2/3 cup (120g) semi-sweet chocolate chips optional

Bread Instructions

Preheat the oven to 350°F. Grease a metal 9×5-inch loaf pan.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.

In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice or milk.

Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not over-mix. Gently fold in the chocolate chips, if including.

Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Muffin Instructions

Preheat oven to 425°F (218°C). Grease a 12-count muffin pan or line with cupcake liners.

In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top.

Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 

Cover tightly and store at room temperature for up to 1 week.