Pumpkin Custard

Adapted from Martha Stewart

¾ cup canned or fresh (cooked) pumpkin

2 large eggs

1 ½ cups evaporated milk (one 12 oz can)

¾ teaspoon vanilla extract

½ cup brown sugar, packed (light or dark okay)

2 teaspoons cornstarch

½ teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon salt

Preheat the oven to 350°. Set aside four ¾ cup custard cups, and a baking pan that’s at least 9” x 11”

  1. In a large bowl, whisk together the pumpkin, eggs, evaporated milk, and vanilla
  2. 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
  3. Pour into the four custard cups
  4. 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
  5. Bake for 50 minutes, or until the custards are set, and lightly browned on top
  6. 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

Makes four servings