Recipe Details

Summary

Name: Pumpkin Raisin Custards

Category: Eggs

· 3 eggs, slightly beaten

· 1 can (16 oz.) solid pack pumpkin

· 1 can (13 oz.) 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 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.