Pumpkin Custard



1 15 oz can pumpkin
1 cup heavy whipping cream
1 14 oz can sweetened condensed milk
5 large eggs
2 t ground cinnamon
1/2 t ground cloves
1/2 t allspice
1 t vanilla extrace
1/4 t salt


Combine all ingredients in a blender. Pour evenly into lightly greased custard cups and place in a roasting pan, adding hot water to depth of 1 inch. Bake at 350 for 30 - 40 mins or until custard is set. Transfer custard cups to a wire rack to cool completely. Refrigerate until ready to serve.

Cook time 30 mins

Prep time 3 mins


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