Desserts

Pumpkin Custards

3 eggs, slightly beaten

1 can of pumpkin (15 oz)

1 1/2 cups of whipping cream, half & half, or light cream

2/3 cup of packed brown sugar

1 teaspoon cinnamon

1/3 cup of chopped pecans

1/4 cup maple syrup

Preheat oven to 350°.  In a large bowl, combine eggs, pumpkin, cream, brown sugar, cinnamon, and salt; mix well with whisk.  Divide mixture among 6-8 custard cups.  Place in a roasting pan.  Pour hot water into the pan around the custard cups to a depth of 1 inch.  Bake for 45-55 minutes or until set.  Remove cups from water.  Cool slightly on a wire rack.  In a small bowl, combine chopped pecans and maple syrup; spoon on top of warm custards.  Serve warm or chilled.

Alonda Elliott (Lydia’s Sister-in-law)

Pflugerville, Texas

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