Delicious baked pumpkin
raisin custards, perfect for the holidays...or any day!
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 in 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°F (175°C) 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.
Makes 6 servings.
Recipe and photograph provided
courtesy of the American Egg Board.
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