Pumpkin Custards Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Custards

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1/3 cup sugar

2 eggs
1 cup light cream
1/3 cup sugar
1 tablespoon real vanilla extract
2/3 cup canned or fresh pumpkin puree
1/2 teaspoon fine sea salt

Preheat oven to 325 degrees. In small skillet, heat 1/3 cup sugar over medium heat, stirring, until it has melted and turns caramel colored. Quickly pour into 4 custard cups. Set aside. In batter bowl, whisk eggs well, adding remaining ingredients. Pour into prepared custard cups. Set cups into a shallow baking pan and fill pan with hot water, up to the halfway mark on the custard cups. Bake about 45 minutes to 1 hour, until set and not runny.
Cool. Refrigerate several hours and then invert onto individual serving plates. Serve as is, or drizzle with a little rum or brandy, if desired.

Recipe created 1999-10-26.

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