- 2 eggs
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 (15 ounce) can pumpkin puree
- 1 cup half-and-half
- 1 cup milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 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.
08/18/2019
recipepes.com
pumpkin custard, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
