Ingredients:
- 2 cups half-and-half or light cream
- 1 can (15 ounces) solid pack pumpkin
- 4 large eggs
- 1/2 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/4 cup molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- dash ground cloves or allspice
- dash salt
Preparation:
Butter eight 7- or 8-ounce custard cups or ramekins; set the cups or ramekins in a roasting pan. Heat oven to 325°.
In a medium mixing bowl, combine all ingredients; beat until smooth and well blended. Spoon evenly into the prepared cups or ramekins. Place in the oven and pour very hot water into the roasting pan to a depth of about 1 inch. Bake for 50 to 60 minutes, or until the custard is set in the center.
Serves 8.
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