Maple Pumpkin Custard
Recipe by: Trisha K.
Ingredients
1 ¼ cup brown sugar
4 Eggland’s Best eggs, large
1 (15 ounces) can pumpkin puree
3/4 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon salt
1 (12 ounces) can evaporated milk
Preparation
- Preheat oven to 350° F and spray a 13 x 9-inch baking dish with non-stick cooking spray.
- In small heavy-bottomed saucepan heat sugar over medium heat stirring constantly until melted and golden, about 3-5 minutes.
- Pour into baking dish and tilt to coat bottom of pan.
- In a large bowl whisk Eggland’s Best eggs, pumpkin, maple syrup, vanilla extract and salt.
- Add evaporated milk, stir well and transfer to prepared baking dish.
- Bake 40-45 minutes until set in center.
- Cool on rack and refrigerate for at least 4 hours or overnight. To serve scoop out servings spooning sauce over top. Makes 8-10 servings.
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 | 8 |
|---|---|
| Calories | 275 |
| Fat | 5.3g |
| Saturated Fat | 2.5g |
| Cholesterol | 100mg |
| Sodium | 382mg |
| Carbohydrates | 51.3g |
| Dietary Fiber | 1.3g |
| Protein | 6.8g |
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