| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Heavy cream |
| 1 |
|
Egg yolk |
| 2 |
|
Whole eggs |
| 3/4 |
c |
Pumpkin puree |
| 2 |
tb |
Honey |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Pumpkin pie spice |
| 1/4 |
c |
Maple syrup |
|
|
Chopped pecans |
INSTRUCTIONS
Preheat oven to 325 degrees.
Butter oven-proof dishes (about 1/2 cup each). In small saucepan heat
cream. Gradually stir heated cream into beaten eggs. Stir in pumpkin
puree, honey, brown sugar and pumpkin pie spice. Pour mixture evenly
among baking dishes. Place baking dishes in larger baking dish and
pour hot water into pan up to halfway up the sides of small dishes.
Place in oven. Bake about 15 minutes and turn off oven. Open door and
leave custards in oven until ready to serve. When ready to serve:
sprinkle each custard with nuts and drizzle with maple syrup.
Approximately 10-20 minutes.
Per serving: 1462 Calories; 103g Fat (61% calories from fat); 21g
Protein; 125g Carbohydrate; 905mg Cholesterol; 228mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2028
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