Pumpkin Orange Custards Recipe
Ingredients
| Canned pumpkin | 1 Cup (16 tbs), mashed | |
| 2 eggs, slightly beaten | ||
| Firmly packed light brown sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dash of ground ginger | ||
| Ground cinnamon | 1/2 Teaspoon | |
| 1 cup light cream or milk | ||
| Orange rind | 1/8 Teaspoon, grated | |
Directions
Mix pumpkin with eggs, sugar, salt, and spices.
Stir in cream and orange rind and pour mixture into custard cups.
Set cups in a shallow pan of hot water high enough to come almost to the top of the cups.
Bake in preheated slow oven (325° F.) for 40 to 50 minutes, or until custard is firm.
Stir in cream and orange rind and pour mixture into custard cups.
Set cups in a shallow pan of hot water high enough to come almost to the top of the cups.
Bake in preheated slow oven (325° F.) for 40 to 50 minutes, or until custard is firm.
Chef
