Pumpkin Raisin Custard
- 4 large eggs
- 1 cup sugar
- 1 can (15 or 16 oz.) unseasoned pumpkin
- 1 cup milk or
- half & half
- 2 teaspooons vanilla extract
- 1-1/2 teaspoons pumpkin pie spice or
- 1/4 teaspoon salt
- 1/2 cup Sun-Maid Natural Raisins
- Sweetened whipped cream
HEAT oven to 350 F.
BEAT together eggs and sugar.
ADD pumpkin, milk, vanilla, pie spice, and salt. Mix well.
DIVIDE raisins evenly into 6 large (10 ounce) or 8 small (6 ounce) custard cups or ramekins. Place in a shallow baking pan.
POUR pumpkin mixture over raisins.
ADD hot tap water to baking pan until halfway up sides of custard cups.
BAKE for 35 to 45 minutes or until custard is just set in center. Serve warm, at room temperature, or chilled with whipped cream.
Makes 6 to 8 servings.