Steps to Make Polish Custard Cake

Pumpkin Custard

Karpatka is the first cream cake we came across.

Recipe Summary Pumpkin Custard

This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.

Ingredients | Polish Custard Cake

2 eggs

2 egg yolks

1 tablespoon all-purpose flour

1 (15 ounce) can pumpkin puree

1 cup half-and-half

1 cup milk

½ cup white sugar

1 teaspoon salt

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

Directions

Info | Polish Custard Cake

prep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Pumpkin Custard

Fruits and Vegetables, Vegetables, Squash,

Images of Polish Custard Cake

Polish Custard Cake / It's got a choux pastry dough for the bottom and top layers that, when baked, resembles the peaks and valleys of the carpathian mountains, hence, giving it its name, since carpathian is karpatka in polish.