Pumpkin custard with cran razz relish Mix and match your favorite puddings, custards, mousses, cremes, cookies, and toppings to come up with your signature dessert. Be artistic!

Ingredients 

PUMPKIN CUSTARD

¼ cup cornstarch

2 cups vanilla soymilk cups canned pumpkin cup brown sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon grated orange peel

CRAN-RAZZ RELISH

cup fresh or unthawed

frozen cranberries

2 tablespoons granulated sugar

1 teaspoon grated orange peel cup raspberry preserves

GARNISH (optional)

¼ cup chopped toasted walnuts

Method

To make the custard, place the cornstarch in a medium saucepan. Whisk in ¼ cup of the soymilk and cook on medium heat, whisking constantly, for 2 to 4 minutes, until smooth and thickened. Take care that there are no lumps. Do not let the mixture come to a boil.

Add the remaining soymilk and all of the pumpkin, sugar, vanilla extract, cinnamon, and orange peel and continue to cook on medium heat, whisking almost constantly, until the mixture thickens but does not boil, about 10 minutes.

Pour evenly into six 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving. Store leftover custard tightly covered in the refrigerator.

To make the relish, combine the cranberries, sugar, and orange peel in a blender or food processor and process just until chunky. Stir in the preserves.

Garnish with the optional walnuts and a dollop of the relish just before serving.

Tips 

The relish can be made one day in advance and stored in a sealed container in the refrigerator.