Friday, November 18, 2011

Cracker Barrel Pumpkin Custard N’ Ginger Snaps

Cracker Barrel Pumpkin Custard N’ Ginger Snaps is a seasonal dessert at the Cracker Barrel Old Country store. This yummy dessert has a rich and creamy custard with a ginger snap topping, and a dollop of pumpkin pie spice whipped cream. Use this copycat recipe to enjoy any time of the year.


Ingredients needed for Cracker Barrel Pumpkin Custard N' Ginger Snap:
8 egg yolks
1-15 ounce can of pure pumpkin
1 3/4 cup heavy whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 cup ginger snap cookies and about 8 ginger snap cookies that are whole
1 tablespoon melted butter
1 cup heavy whipping cream
1 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice

Directions for making Cracker Barrel Pumpkin Custard N' Ginger Snap:
Step 1: Preheat oven to 350 degrees.
Step 2: Crack open eggs and separate the whites from the yolks.
Step 3: In a medium sized glass bowl, add egg yolks and whisk until they are creamy.
Step 4: Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until mixed well.
Step 5: Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
Step 6: Pour custard into either 8 custard dishes, or a 8 x 8-inch baking dish.
Step 7: Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean.
Step 8: Halfway through the baking process combine the one cup gingersnaps and one tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking.
Step 9: If you are using small individual custard dishes check the custard at 20-25 minutes.
Step 10: Allow the custard to cool to room temperature.
Step 11: Just before serving mix the pumpkin pie spice whipped cream by whisking together the one cup whipping cream, one tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.
Serves eight
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