Ingredients
- 3 eggs, slightly beaten
- 1 can of pumpkin (15 oz)
- 1 1/2 cups of whipping cream, half & half, or light cream
- 2/3 cup of packed brown sugar
- 1 teaspoon cinnamon
- 1/3 cup of chopped pecans
- 1/4 cup maple syrup
Directions
Preheat oven to 350°. In a large bowl, combine eggs, pumpkin, cream, brown sugar, cinnamon, and salt; mix well with whisk. Divide mixture among 6-8 custard cups. Place in a roasting pan. Pour hot water into the pan around the custard cups to a depth of 1 inch. Bake for 45-55 minutes or until set. Remove cups from water. Cool slightly on a wire rack. In a small bowl, combine chopped pecans and maple syrup; spoon on top of warm custards. Serve warm or chilled.
Alonda (Lydia’s Sister-in-law)
Pflugerville, Texas