Pumpkin Raisin Custards
Delicious baked pumpkin raisin custards, perfect for the holidays—or any day!
3 large eggs, slightly beaten
1 (16-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt (optional)
1/2 cup raisins
- In large bowl, beat together eggs, pumpkin, milk, sugar, spice and salt, if desired, until well blended.
- Place 6 (6 to 10-ounce) custard cups in large baking pan. Pour about 2/3 cup egg mixture into each custard cup. Sprinkle each with about 1 tablespoon raisins.
- Place pan on rack in preheated 350°F (175°C) oven. Pour very hot water into pan to within 1/2-inch of top of custards.
- Bake until knife inserted near center comes out clean, about 50 to 60 minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Serve warm or refrigerate to serve chilled.
Makes 6 servings.
Recipe and photograph provided courtesy of the American Egg Board.