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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 1/4 cups heavy cream
2/3 cup pumpkin -- canned
2 large eggs
1/2 cup artificial sweetener
2 tablespoons Brown Sugar
1 teaspoon vanilla
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cinnamon
2 tablespoons bourbon -- or
dark rum - optional
How To Prepare: Preheat oven to 350, and
put on a teakettle of water.
In a small
cream to 4+mmer (*not* a
In a mixing bowl, whisk
together the pumpkin, eggs,
sweeteners, spices, vanilla
and liquor.
Slowly (so as not to 'cook'
the eggs!) whisk the cream
into the egg mixture until
well blended.

Divide the mixture among
six 6oz custard cups.
Place in a baking pan, and
then pour in the hot water
from the teakettle until it's
halfway up the side of your
custard cups.
(This method is called a
'water bath' or 'bain marie'.)
Bake until nearly 'set' in the
center (slightly jiggly, not
25-30 minutes.

Remove the cups from the
water bath. Let cool for a
few minutes to serve warm
and soft, or cool them, then
refrigerate for up to 8 hours.

- I like mine pretty spicy.
Adjust the seasonings to
your personal taste.
- I also like to garnish these
with chopped pecans or
chopped, toasted
NOTES : Carbs for brown
sugar twin, nutmeg and
cloves not included in
above total - adjust
Number of Servings: 1
Carbs per serving - include all nutritional information if known: 31g carbs total
Effort (Easy, Average, Difficult): Easy

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