Pumpkin Custards

2 eggs
1 can canned pumpkin puree
2 T. sugar
pinch salt
1/2 t, ginger
1/2 t. cinnamon, plus more for garnish
1/4 t. nutmeg
1 t vanilla extract
1 c. milk

Preheat oven to 325 degrees Lighty spray 8 4 oz ramekins with cooking spray.
Put 1-inch water in a 9 x ll baking pan and set aside

In a bowl and using a hand mixer, add the eggs and beat until foamy, about l minute

In another bowl, add the pumpkin, sugar, salt, ginger, cinnamon, nutmeg, vanilla, and milk.  Stir to combine.  Add the egg.  Stir to combine.  Divide evenly into the custard cups.  Place the ramekins into the prepared pan and bake until custards jiggle slightly--about 45 minutes.  Garnish with cinnamon. 

0 comments:

Post a Comment

Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.