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Custard: Pumpkin Custard

Source of Recipe

internet


List of Ingredients

1 3/4 cups milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 tablespoons maple syrup


Recipe

Preheat oven to 350ºF. Heat milk in a large, heavy saucepan until hot but not boiling, stirring constantly to prevent scorching. Mix pumpkin, brown sugar, 2 Tbsp. syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth. Beat in hot milk with wire whisk. Divide mixture evenly among 6 ungreased 10 ounce custard cups. Place cups in 9 x 13 pan and pour very hot water into pan to within 1 inch of tops of cups. Bake 30 to 35 minutes or until knife inserted in custard comes out clean. Cool on wire racks. Combine remaining ingredients over medium heat until raisins are plump and soft. Serve raisin mixture over custard. Serves:6