November 2, 2015

Pumpkin Custard

OK, so where has pumpkin custard been all my life????  Holy cow, this stuff is good.  Good plain, hot, cold, for breakfast, in the middle of the night, and especially on top of waffles.  You'll hear the angels sing.

Pumpkin Custard
15 oz canned pumpkin
2 eggs
1 c. heavy whipping cream
2/3 c. brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. vanilla

Mix it all up.  Pour into individual custard cups or a large, shallow dish.  Place in larger dish partially filled with hot water.  (I'm still not convinced this actually does anything but apparently it protects the delicate custard and I'm not going to risk messing with anything so princess-like.)  Bake @ 350° x 50 mins until set.

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