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Pumpkin Pie Custard With Corn Flake Crumble

SERVES: 4 or 6 (depending on size of ramekins; recipe can be doubled) PREP: 15 minutes TOTAL TIME: 4 hours (includes chilling time)
Pumpkin Pie Custard With Corn Flake Crumble

Pumpkin Pie Custard With Corn Flake Crumble

SERVES: 4 or 6 (depending on size of ramekins; recipe can be doubled) PREP: 15 minutes TOTAL TIME: 4 hours (includes chilling time)

Pumpkin dessert, but different.

Extra credit if you can guess what other dish I made using corny flaky cereal? That’s right - the boozy french toast from the original Cravings! Think of this as its more mature, better behaved cousin. A more delicate way to have all the flavors of pumpkin pie for the holidays, but with a crumble instead of a crust. It bakes in individual lil’ ramekins that steam in a water bath that French people call a bain marie but is really simple and is the key to the silky custard.

For the pumpkin pie custard:

  • 1 cup whole milk

  • 3 eggs

  • ½ cup sugar

  • ½ cup canned pumpkin pie filling (the kind with spices/sugar already in it!)

  • Pinch fine sea salt

For the corn flake crumble:

  • 3 cups corn flakes cereal

  • 6 tablespoons cold unsalted butter, cut into ¼-inch cubes and slightly softened

  • 1 tablespoon sugar

  • ½ teaspoon fine sea salt

  • ¼ teaspoon ground cinnamon

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