FRESH PUMPKIN CUSTARD RECIPES

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
  Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

Steps:

• Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.