Pumpkin Oatmeal Custard

 

You may think that this is an odd time of the year to post a recipe that involves pumpkin, but I have found that many people, like me, still have cans of pumpkin purée, rattling around in their pantry from fall, and are eager to find a way to use it. This is a recipe that I have had bouncing around in my brain since last November. We’re having frigid temperatures here, so there’s nothing better than a hot breakfast. I made this this morning, and I must say it is MAGNIFICENT! It actually turned out better than I ever imagined that it would.  It doesn’t take long to put together, but it bakes for an hour, so plan accordingly. It also freezes beautifully, and, when needed, only requires microwaving for a minute before it’s ready to serve.Pumpkin Oatmeal Custard

 1 c. golden raisins

2 T. rum

5 large eggs, beaten

1 c. whole milk

¾ c. whipping cream

½ c. pumpkin puree

1 c. + 2 T. brown sugar

1 t. pumpkin pie spice

1 t. pure vanilla extract

2½ c. oatmeal

 1 c. whipped cream, to garnish

 Place raisins into a shallow bowl and pour rum on top. Allow it to steep while you prepare the rest of the oatmeal.

 Preheat the oven to 350°F and grease 8 1-cup ramekins with butter or nonstick cooking spray. Place the ramekins in a 9”x13” baking dish with straight sides.

 Thoroughly whisk eggs, milk, and cream. Push the mixture through a fine mesh sieve to fully incorporate the eggs. Discard any residue. Stir in pumpkin, brown sugar, pumpkin pie spice, oatmeal, vanilla, and rum/raisin mixture. Pour the mixture into the prepared ramekins to within ¼” of the top.

  Fill the baking dish with water to within ¾” of the top of the ramekins and bake, covered, for 1 hour. Remove the ramekins from the water bath and serve warm, garnished with a cinnamon stick and a dollop of whipped cream, if desired.

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