Pumpkin Custard with Toffee

Pumpkin Custard with Toffee~
This custard has a traditonal pumpkin pie flavor and the toffee topping is a perfect match. Served warm or cold it is simply delicious.
  • ½ small pumpkin*, cooked
  • 1 cup evaporated milk
  • 1 cup sugar
  • 2 tablespoons arrowroot*
  • ½ stick of butter*
  • 4 egg*yolks
  • ½ teaspoon rum flavoring
  • 1 teaspoon cinnimon*
  • 1 teaspoon ginger*
  • 1 teaspoon nutmeg*
  • ¼ teaspoon allspice*
  1. Place halved pumpkin in microwave and cook approximately 20 minutes until tender. Cool, then remove pumpkin from shell with a fork. With an immersion blender pulverise the pumpkin until smooth.
  2. In medium sauce pan add butter, milk, rum flavoring and begin heating at medium heat.
  3. In seperate bowl, beat egg yolks and slowly add to warming milk mixture stirring well.
  4. In another bowl, mix sugar and arrowroot and put to side.
  5. When milk mixture is almost at a boil add pumpkin and bring temperature up again.
  6. Add sugar mixture whisking it to prevent lumps.
  7. Be prepared that it thickens quickly.
  8. Serve warm or chilled.

Click here for, How to Make Toffee.

This recipe has been posted on the following linky parties:  Homestead Barn Hop, Homemade Mondays, Thank Goodness it’s Monday, and  Meandering Mondays.

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Pumpkin Custard with Toffee