Sunday

Pumpkin Streusel Custard

Pumpkin Streusel Custard 


TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 2 servings

Ingredients

  • 1 egg
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, ginger and nutmeg
  • 2/3 cup canned pumpkin
  • 1/2 cup evaporated milk
  • TOPPING:
  • 1 tablespoon brown sugar
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon cold butter
  • 2 tablespoons chopped pecans

Directions

  1. In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted near the center comes out clean. Yield: 2 servings.

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