Delicious baked pumpkin raisin custards,perfect for the holidays…or any day!
Recipe: Pumpkin Raisin Custards
3 large eggs, slightly beaten 1 (16-ounce) can solid pack pumpkin 1 (12-ounce) can evaporated milk 1/2 cup firmly packed brown sugar 2 teaspoons pumpkin pie spice 1/2 teaspoon salt, optional 1/2 cup raisins
In large bowl, beat together eggs, pumpkin,milk, sugar, spice and salt, if desired, until well blended.
Place 6 (6 to 10-ounce) custard cups inlarge baking pan. Pour about 2/3 cup egg mixture into each custardcup. Sprinkle each with about 1 tablespoon raisins.
Place pan on rack in preheated 350°F(175°C) oven. Pour very hot water into pan to within 1/2-inchof top of custards.
Bake until knife inserted near centercomes out clean, about 50 to 60 minutes. Remove promptly fromhot water. Cool on wire rack about 5 to 10 minutes. Serve warmor refrigerate to serve chilled.
Makes 6 servings.
Recipe and photograph provided courtesyof the American Egg Board.
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