Pumpkin Custard
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
| 2 | eggs, beaten |
| 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 |
Preparation
- 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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