Pumpkin Custard the Editors of Publications International, Ltd.
Makes 6 servings
|1||cup solid-pack pumpkin|
|1/2||cup packed brown sugar|
|1/2||teaspoon ground ginger|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon grated lemon peel|
|1||can (12 ounces) evaporated milk|
|Additional ground cinnamon|
- Combine eggs, pumpkin, brown sugar, ginger, cinnamon and lemon peel in large bowl. Stir in evaporated milk. Pour mixture into a 1-1/2-quart soufflé dish. Cover tightly with foil.
- Make foil handles*. Place soufflé dish in slow cooker. Pour water into slow cooker to come about 1-1/2 inches from top of soufflé dish. Cover; cook on LOW 4 hours.
- Use foil handles to lift dish from slow cooker. Sprinkle with additional ground cinnamon. Serve warm.
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