Pumpkin Custard

• 2 eggs

• 2 egg yolks

• 1 tablespoon all-purpose flour

• 1 (15 ounce) can pumpkin puree

• 1 cup half-and-half

• 1 cup milk

• ½ cup white sugar

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.

2. 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.

3. Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.

4. Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

I Made It

Nutrition Facts (per serving)

211Calories9g Fat28g Carbs6g Protein

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Nutrition FactsServings Per Recipe6Calories211% Daily Value *Total Fat9g11%Saturated Fat5g23%Cholesterol149mg50%Sodium618mg27%Total Carbohydrate28g10%Dietary Fiber2g8%Total Sugars21gProtein6gVitamin C3mg17%Calcium127mg10%Iron2mg9%Potassium293mg6%

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