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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From Nestle's Everyday Eating magazine. Please allow extra time for cooling. Ingredients:
3/4 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
2 eggs |
1 (15 ounce) can pumpkin (not pumpkin pie filling) |
1 (12 fluid ounce) can fat-free evaporated milk |
Directions:
1. Preheat oven to 300°F
2. Mix sugar, cinnamon, ginger, salt, and cloves in small bowl.
3. Beat the eggs in a large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into eight six-ounce ramekins or custard cups. Place ramekins on baking sheet.
7. Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean.
8. Cool on wire rack for two hours.
9. Serve immediately or refrigerate.
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