Pumpkin Custard Cake Recipe
Pumpkin Custard Cake
Submitted By: Taz
Ingredients:
4 Large Eggs - whites and yolks separated
¼ tsp Cream of Tartar
1 ½ Cups Confectioners’ Sugar
1 tsp Vanilla Extract
½ Cup Unsalted Butter - room temperature
1 Cup All-Purpose Flour
1 Cup Pumpkin Purée
⅛ tsp Fine Salt
2 Cups Half and Half - room temperature
Preparation:
- Preheat oven to 325°
- Lightly grease a 9X9 inch baking pan and set aside until needed
- Add the egg whites and cream of tartar to a medium mixing bowl and use a hand blender to whip until stiff peaks form - Set aside until needed
- In another medium mixing bowl, beat the egg yolks and confectioners’ sugar together until fully incorporated and pale yellow
- Add the butter, vanilla extract, and Pumpkin Spice to the yolk/sugar and blend until well combined
- Add the flour in 3 batches and mix until well combined
- Add the pumpkin purée, salt, and ½ Cup of the half and half - Mix (scraping down the sides as needed) until well combined
- Gradually mix in the remaining half and half until well combined
- Using a spatula, gently fold in the egg whites (From Step 3) until well incorporated
- Pour into prepared baking pan and place on the center rack of the oven
- Allow to bake for 60-65 minutes until set but still slightly ‘jiggly’ in the center
- Remove from oven and allow to cool completely to room temperature - Cover, and place in the refrigerator for a minimum 1 hour (up to 12 hours) before cutting into squares
- Serve chilled, warm, or at room temperature topped with a dusting of confectioners’ sugar, topped with whipped cream, à la mode, drizzled with maple syrup or caramel, topped with pecans, or any combination you can imagine
