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Thursday, October 13, 2016

Texas Pumpkin Custard


1 cup pumpkin, canned or cooked fresh

2 lightly beaten eggs

1/2 cup packed light brown sugar

1/3 tsp salt

dash of ground ginger 

1/2 tsp ground cinnamon

1 cup evaporated milk

1/8 tsp fresh grated orange rind

In a mixing bowl mix the pumpkin, eggs, brown sugar, salt, ginger, and cinnamon together well. Stir in the evaporated milk and the orange rind. Pour the mixture into custard cups. Set the cups in a shallow baking pan of hot water that is high enough to come almost but not quite to the top of the muffin cups. Bake at 325 degrees for 40 minutes or until the custard is done.

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