Individual Pumpkin Custard
A creamy and easy pumpkin custard prepared in individual ramekins - just like pumpkin pie without the crust!
Make This Recipe
Ingredients
15 oz. Canned pumpkin puree
1 Tsp. Pumpkin spice
2 Eggland's Best eggs, large
14 oz. Sweetened condensed milk
Preparation
- Preheat oven to 425 degrees.
- Spray ramekins or soufflé dishes with nonstick spray
- In a large bowl, using a hand mixer, combine all ingredients until creamy.
- Pour mixture into each ramekin/souffle dish about 3/4 full.
- Create a water bath by filling a baking pan with 1-1 1/2 cups of water and add the ramekins.
- Bake for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 20 minutes.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 107 |
| Fat | 3g |
| Saturated Fat | 2g |
| Cholesterol | 29mg |
| Sodium | 44mg |
| Carbohydrates | 17g |
| Dietary Fiber | 1g |
| Protein | 3g |