Pumpkin Custard


Culinary Tools:

  • 3-quart Mixing Bowl
  • 1-quart Milk Warmer
  • 2-quart Combination Unit
  • 3-quart Dutch Oven with Cover
  • Filet Knife


  • 4 egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/3 cup sugar


  1. In the bowl, mix all ingredients except sugar.
  2. Add sugar to the 1-quart Milk Warmer. Cook at medium heat for 3 minutes while stirring constantly, or until sugar dissolves and caramelizes.
  3. Immediately transfer caramelized sugar to 2-quart Combination Unit, and spread well to cover the base. Evenly pour pumpkin mixture on top.
  4. In the 3-quart Dutch Oven, add 2 cups water and cover with the Redy-cook® valve open. Heat water at medium-high temperature until the valve whistles (about 4 minutes). Remove cover.
  5. Cover combination unit with aluminum foil, and carefully place it on top of the 3-quart Dutch Oven. Reduce temperature to low, place cover with the valve closed and cook for 45 minutes.
  6. Cool down at room temperature for 1 hour, and then refrigerate for at least 2 hours.
  7. Once custard is cold, carefully run a knife around the edge to loosen from combination unit. Transfer to a plate and serve cold.

Chef’s note: You may enjoy another flavor by replacing pumpkin purée with the same quantity of cream cheese.