Pumpkin Apple Custard

Mar 17, 2014

pumpkin apple custard

Pumpkin Apple Custard

Cheryl Wixson
The Apple Lover's Cookbook by Amy Traverso seems to be the favorite cookbook around here lately.  This is an adaptation of the Pumpkin and Apple Custard.
Servings 6


  • 3 large eggs
  • 1/4 cup sugar
  • 1/2 heaping, cup Pumpkin Maple Butter
  • 1/2 heaping cup Apple Sauce (Keepsake works well)
  • 1/2 cup whole milk, half & half or cream
  • 1 tablespoon finely ground cornmeal or all purpose flour


  • Preheat the oven to 425 degrees.  Bring a kettle of water to a boil.  Arrange six custard cups or ramekins in a 9x13 pan.
  • Beat the eggs and sugar together.  Whisk in the remaining ingredients.  Pour mixture into custard cups (about 1/2 cup in each).  Pour boiling water into the baking dish, so that the water comes about halfway up the side of the cups.
  • Bake 10 minutes and then reduce the heat to 350 degrees.  Bake an additional 25-30 minutes, until the center jiggles just a bit when shaken.

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