Pumpkin Custard with Saffron

Pumpkin Custard with Saffron


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One of my successes, everyone asks me for this recipe. Pumpkin is perfect with saffron, and there is no flour or cream. This dessert is relatively light. Believe me, you will make it with saffron custard!


Serves: 8 

  • 400g mashed pumpkin
  • 1 small tin sweet condensed milk
  • 3 eggs
  • 1 tablespoon cornflour
  • 1 tablespoon oil
  • 1 tablespoon vanilla essence
  • 2 or 3 large pinches saffron

Preparation:5min  ›  Cook:30min  ›  Extra time:3hours chilling  ›  Ready in:3hours35min 

  1. Preheat oven to 160 degrees C. Oil a baking dish or small individual ramekins.
  2. Whisk all ingredients in a bowl for 5 minutes then pour into the baking dish.
  3. Bake for about 30 to 40 minutes for a large dish, about 20 minutes for ramekins. If after 20 minutes your custard begins to brown reduce the heat to 140 degrees C and cook until the custard is set.
  4. Remove from oven, let cool and refrigerate for about 2 hours.

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