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Autumn Custard

Submitted by: Susan Rothenberger of Boyertown, PA | Date Added: 24 Oct 2011
Listed in: Desserts

1 cup sugar

2 eggs

⅛ teaspoon salt

2 teaspoons flour

2 cups pureed cooked winter squash (Hubbard squash preferred)

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 can (12-ounce) evaporated milk

½ teaspoon vanilla

whipped cream (optional)

Preheat oven to 375 degrees.
Beat sugar, eggs, salt, and flour until well combined.
Add pumpkin puree, cinnamon, ginger and cloves and mix well.
Slowly add evaporated milk and vanilla.
Pour into 8 custard cups (6-ounce) and place in baking pan containing 1 inch of very hot water.
Bake at 325 degrees for 35 to 40 minutes or until set.
Remove from pan and allow to cool.
Refrigerate until serving time.
Serve topped with a dollop of whipped cream if desired.

Serves 8