Pumpkin Custard
With thanks to the Libby’s website for the photo and the recipe, this is what we are having for pumpkin pie this year. Rather than fuss with the crust (which we all know I am ambivalent about in the first place), I make my lovely pumpkin pie insides and bake it in my ramekins. Top with gobs of whipped cream and we are in business.
Ingredients:
* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 ounces) 100% pure pumpkin (not pumpkin pie mix)
* 1 can (12 fluid ounces) evaporated milk
PREHEAT oven to 300° F.
MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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