Ingredients
- ¾ cup canned or fresh (cooked) pumpkin
- 2 large eggs
- 1 ½ cups evaporated milk (one 12 oz can)
- ¾ tsp vanilla extract
- ½ cup brown sugar, packed (light or dark okay)
- 2 tsp cornstarch
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- Preheat the oven to 350°.
- Set aside four ¾ cup custard cups, and a baking pan that’s at least 9” x 11”In a large bowl, whisk together the pumpkin, eggs, evaporated milk, and vanilla
- In a separate bowl, whisk together the brown sugar, cornstarch, cinnamon, ginger, and salt. Whisk this into the pumpkin mixture until it’s well mixed
- Pour into the four custard cups
- Place the cups into the baking pan, and carefully add hot water (from the kitchen sink) until it comes halfway up the sides of the cups. Avoid getting water into the custard cups
- Bake for 50 minutes, or until the custards are set, and lightly browned on top
- Carefully remove the custard cups from the pan, and cool them to room temperature on cooling racks. Serve chilled. These will last at least a few days, covered, in the refrigerator
Notes
Makes four servings
Nutrition Facts
Pumpkin Custard
Amount per Serving
Calories
233
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
86
mg
29
%
Sodium
297
mg
13
%
Potassium
484
mg
14
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
39
g
43
%
Protein
11
g
22
%
Vitamin A
7647
IU
153
%
Vitamin C
3
mg
4
%
Calcium
328
mg
33
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.