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
- 2 eggs
- 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.