Pumpkin Custard

Jan 09

Tarrant FiglioDesserts, Eggs, Recipes, Vegetables, retro food 2 Comments

Just because the holidays have come and gone doesn’t mean it is time to give up on pumpkin. A nice warm pumpkin custard is a soothing end to a winter meal. All the yumminess of pumpkin pie without the crust!
1 cup canned or fresh cooked pumpkin  purée
1 egg,beaten slightly
½ cup brown sugar, packed
½  teaspoon salt
½  teaspoon ginger
½  teaspoon cinnamon
1 tablespoon hot water
1 cup evaporated milk

Mix pumpkin with egg, sugar, salt, and spices blended to a paste with the hot water. Stir in milk, then pour mixture into custard cups. Set cups in a shallow pan of hot water and bake in a moderately slow oven (325° F.) 40 minutes, or until custard tests done. 5 servings.