Silky Pumpkin Custard
4
The family’s version
- Pumpkin pie
- Whipped cream
- Pastry crust
- Nutmeg
The Level 4 version
- 300 g smooth pumpkin puree
- 350 ml whole milk
- 2 egg yolks
- 35 g cornstarch
- 50 g brown sugar
- 1 tsp pumpkin spice
Convert it
- Whisk pumpkin, milk, yolks, cornstarch, sugar, and spice until completely smooth.
- Cook over medium-low heat, whisking constantly, until the custard thickens without curdling.
- Press through a fine sieve while warm, then chill without toppings.
- Stir gently and spoon-tilt test at serving temperature; it should hold shape but release easily and never feel firm or sticky.
- Serve plain. Pie crust, nuts, cookie crumbs, and loose whipped topping are not part of the Level 4 serving.
EquipmentSaucepan, whisk, fine sieve
SLP tipA chilled custard can become too firm; loosen with a small amount of milk and re-test before serving.
Before serving: run the spoon tilt and fork drip tests on the finished plate. Recipes guide you to a texture. Only the test confirms it.
Follow Your Swallow · https://followyourswallow.com/recipes/pumpkin-custard-level-4
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