In celebration of Hispanic Heritage Month here is a great fall recipe. It’s Mexican Pumpkin Custard. I first had it when my mother in-law came to visit. It was so wonderful and now I am trying my hand at it.
1 cup skim milk
1/2 cup evaporated skimmed milk
1 cup canned or pureed cooked fresh pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, salt, and grated orange peel
2 teaspoons firmly packed brown sugar
Preheat oven to 350°F.
ln medium mixing bowl beat together skim milk, evaporated milk, and eggs; add pumpkin, cinnamon, ginger, salt, and orange peel and, using wooden spoon, stir until mixture is thoroughly combined and smooth.
Lightly spray four 6-ounce custard cups with nonstick cooking spray; fill each cup with 1/4 of pumpkin mixture.
Place cups in 13 x 9 x 2-inch baking pan and fill pan with boiling water to a depth of about 1 inch; bake until surface of custard is firm, about 30 minutes.
Sprinkle 1/2 teaspoon sugar over each custard and bake 10 to 15 minutes longer (until knife, inserted in center of custard, comes out clean).
Remove baking pan from oven and carefully remove cups from water bath (water will be boiling hot); let custard cool, then cover and refrigerate for at least 30 minutes.