Dessert Recipes
Pumpkin Raisin Custards
Yield: 6 servings
Ingredients
- 3 eggs, slightly beaten
- 1 (16 ounce) can solid pack pumpkin
- 1 (13 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
Instructions
- 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 in a large baking pan. Pour about 2/3 cup egg mixture into each custard cup. Sprinkle each with about 1 tablespoon raisins.
- Place pan on rack in preheated 350 degrees F oven. Pour very hot water into pan to within 1/2 inch of top of custards.
- Bake until knife inserted near center comes out clean, about 50 to 60 minutes.
- Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes.
- Serve warm or refrigerate to serve chilled.
Attribution
Recipe and photo used with permission from:
American Egg Board