Ingredients
6
6 servings
- •2 eggs
- •2 egg yolks
- •1 tablespoon all-purpose flour
- •1 (15 ounce) can pumpkin puree
- •1 cup half-and-half
- •1 cup milk
- •0.5 cup white sugar
- •1 teaspoon salt
- •1 teaspoon vanilla extract
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •0.25 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
- Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
- Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
- Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.
Nutritional Facts
Per 6 servings
- Calories: 211
- Carbohydrate: 28g
- Fat: 9g
- Fiber: 2g
- Protein: 6g
- Sugar: 21g
Related Recipes
Baked Pumpkin Custard from EAGLE BRAND
Pumpkin Custard Pie I
Pumpkin Custard with a Kick
Pumpkin Custard Pie
Pumpkin Squares
Pumpkin Cake I
Simply Pumpkin Pancakes
Pumpkin Pudding I
Pumpkin Custard Pie II
Pumpkin Dessert
Healthier Pumpkin Bread
