Mini pumpkin spice cakes with eggnog custard

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350 degrees. Prepare a bundlette pan with baking spray.

Step 2

In a mixing bowl, combine the wet ingredients - the pumpkin puree, the melted and cooled butter, eggs, and vanilla. Mix well.

Step 3

In another bowl, combine the dry ingredients - the cake flour, brown sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and pumpkin pie spice. Pour the dry ingredients into the wet, and stir until just combined.

Step 4

Spoon the batter evenly into the bundlette pan until halfway filled.

Step 5

Combine streusel dry ingredients. Sprinkle it over the batter, do not let it touch the sides of the pan.

Step 6

Fill the bundt pant with remaining batter until each mini bundt is 3/4th full.

Step 7

Cook for about 15 minutes, until a toothpick tests slightly moist

Step 8

Put milk, vanilla extract, and rum to cook. Simmer slowly, 7 - 10 minutes. Remove from heat

Step 9

In a seperate bowl beat sugar, cornstarch, and egg yolks until creamy and thick. Let milk cool about 5 minutes before straining into egg mixture. Beat constantly as you add. Cook, stirring frequently, over low flame until it thickens (approximately 10-15 minutes). Do not let it boil.