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Gallery Pumpkin Custard Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3/4 cup canned pumpkin puree 2 large eggs 1 1/2 cups evaporated skim milk (one 12-ounce can) 3/4 teaspoon pure vanilla extract 1/2 cup (packed) light brown sugar 2 teaspoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt
Gallery Pumpkin Custard
Recipe Summary Servings: 4
Gallery
Pumpkin Custard
Pumpkin Custard
Pumpkin Custard
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3/4 cup canned pumpkin puree 2 large eggs 1 1/2 cups evaporated skim milk (one 12-ounce can) 3/4 teaspoon pure vanilla extract 1/2 cup (packed) light brown sugar 2 teaspoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees.
In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.
Reviews
Add Rating & Review
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All Reviews for Pumpkin Custard
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All Reviews for Pumpkin Custard
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
