Pumpkin Custard Pudding With Sherry Ginger Cream Recipe
Ingredients
| Canned pumpkin | 2 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1 teaspoon each of ground cinnamon, ginger, and nutmeg | ||
| Butter/Margarine | 2 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 4 eggs, slightly beaten | ||
| Sherry Ginger Cream | ||
Directions
In saucepan mix pumpkin, sugar, flour, salt, spices, butter, and milk.
Cook, stirring constantly, for 5 minutes.
Cool slightly; pour over slightly beaten eggs.
Pour into well-buttered 1 1/2 -quart casserole.
Set in pan of hot water.
Bake in preheated moderate oven (350°F.) for 1 hour, or until set.
Serve with Sherry Ginger Cream.
Cook, stirring constantly, for 5 minutes.
Cool slightly; pour over slightly beaten eggs.
Pour into well-buttered 1 1/2 -quart casserole.
Set in pan of hot water.
Bake in preheated moderate oven (350°F.) for 1 hour, or until set.
Serve with Sherry Ginger Cream.
Chef
