Cooking with Marlene Koch

Pumpkin Custard Cups

Makes servings.


Pumpkin Custard Cups


1. Preheat oven to 350°F. Spray seven 6-ounce custard or soufflé cups with nonstick cooking spray.
2. Whisk eggs until well mixed in a large bowl. Add remaining ingredients and whisk until smooth.
3. Pour the filling into the cups, and place cups in a large, deep baking pan. Pour boiling water into the baking pan until it reaches halfway up the sides of the cups.
4. Bake for 40 minutes or until a knife inserted near the centers of the custards comes out clean.

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