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3 eggs, slightly beaten |
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1 can (16 oz.) solid pack pumpkin |
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1 can (13 oz.) evaporated milk |
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1/2 cup firmly packed brown sugar |
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2 teaspoons pumpkin pie spice |
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1/2 teaspoon salt, optional |
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1/2 cup raisins |
In large bowl, beat together eggs, pumpkin, milk, sugar, spice and salt, if desired, until well blended. Place 6 (6- to 10-ounce) custard cups in large baking pan. Pour about 2/3 cup egg mixture into each custard cup. Sprinkle each with about 1 tablespoon raisins. Place pan on rack in preheated 350° F oven. Pour very hot water into pan to within 1/2 inch of top of custards.
Bake until knife inserted near center comes out clean, about 50 to 60 minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Serve warm or refrigerate to serve chilled.
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