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Pumpkin Raisin Custards
in Diana's Recipe Book
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Servings: 6 |
Comments: A delicious and very easy dessert to make for Thanksgiving or for anytime during the holiday season. Serve warm or chilled. |
Ingredients: 3 eggs, slightly beaten 1 can (16 oz.) solid pack pumpkin 1 can (13 oz.) 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 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 (180°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. |
Source: American Egg Board |
Date: November 1, 2003 |