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Pumpkin Custard Cups
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Pumpkin Custard Cups
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hr 40 min
Prep Time:
 25 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
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1. Preheat oven to 350°F. Line a smal baking pan with aluminum foil and place walnuts on foil. Watching carefully, bake at 350°F for 5 minutes, or until nuts begin to smell toasted. Set aside.

2. In a food processor, blender, or medium bowl, mix graham cracker crumbs and cinnamon. Mix in melted butter. Divide crumb mixture among four 12-oz. (1 1/2-cup) ovenproof ramekins and press against bottom to form crusts.

3. Sprinkle 1 heaping Tbsp. toasted walnuts on top of each crust.

4. Spoon 2 Tbsp. Inspirations Pumpkin Spice Butter on top of each layer of walnuts and spread gently.

5. In a medium bowl, use a wooden spoon to mix together ricotta cheese, sweetened condensed milk, and eggs. Stir until smooth. Divide mixture evenly among four ramekins.

6. Dust each ramekin with a little cinnamon and bake for 35 to 40 minutes at 350°F until center is set. Let rest 30 minutes and serve.

*Additional cinnamon will be needed for garnish.

Suggestions: Use Hannaford graham crackers, unsalted butter and part-skim ricotta cheese.

Source: Courtesy of Jeanine Wisniewski of Sand Lake, N.Y., Hannaford Fresh Magazine, Mar/Apr 2008
1/3 cup Coarsely chopped walnuts
4 ea Crackers, graham, original
1/2 tsp Cinnamon, ground
1/4 cup Unsalted butter, melted
4 oz Hannaford Inspirations Pumpkin Spice Butter
15 oz Ricotta cheese, part skim
3/4 cup Sweetened condensed milk
2 ea Eggs, beaten


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