umpkin Custards I love pumpkin pie and have made my own in the past. The recipe I have uses condensed milk, and I really don't like it when you can taste the milk. So to make that flavour less prominent, I swapped out some of the condensed milk for dulche de leche and vanilla. And because that's quite sweet, I removed the added sugar. The results are really delicious. The custards are nice on the night but are nicer after resting for a day so the flavours develop.
Pour into ramekins (depending on the size of them, this makes 6 - 7 portions).
Cover tightly with plastic wrap.
Put in water bath at 90C for 1 hour. (Put the ramekins on the grille and then add the water - else the water rises as you add the ramekins and might rise above their tops. Luckily, a dousing doesn't affect them if the plastic wrap is tight enough. Before filling, I raised the grille to the correct level by putting it on top of four spare ramekins.)
Take out, remove plastic wrap and let cool somewhat before serving. They puff a little when cooking and will sink down when cooling.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2014/10/10/further-experiments-with-the-sousvide-supreme-desserts/