Pumpkin Custard

Name: Pumpkin Custard
Ingredients: 1 (16 ounce) pumpkin; 23 cup brown sugar; 1 teaspoon cinnamon; 18 teaspoon ground cloves; 2 eggs, beaten; 1 (12 ounce) can evaporated milk or 1 12 cups heavy cream or 1 12 cups half-and-half; 14 cup brown sugar; 14 cup chopped pecans; 1 tablespoon melted butter

9 ingredients

7 steps

Ingredients

1 (16 ounce) pumpkin
23 cup brown sugar
1 teaspoon cinnamon
18 teaspoon ground cloves
2 eggs, beaten
1 (12 ounce) can evaporated milk or 1 12 cups heavy cream or 1 12 cups half-and-half
14 cup brown sugar
14 cup chopped pecans
1 tablespoon melted butter

Directions

1

Mix first 6 ingredients together and put into 4 greased 10 ounces custard cups.
2

Place in a 13 X 9 inch baking pan; pour hot water around cups to a depth of 1 inch.
3

Bake, uncovered, at at 350degrees for 20 minutes.
4

Topping: combine the 1/4 cup brown sugar, pecans and butter, Sprinkle over custard.
5

Bake 30-35 minutes longer or until knife inserted near the center comes out clean.
6

Serve warm or chilled; top with whipped cream.
7

Refrigerate covered and if desired reheat in microwave for 30 seconds.