Ingredients

Recipes

Restaurants

Utilities

Ghostly Custards

Ingredients: 16 Ounce(s) Canned Pumpkin 12 Ounce(s) Evaporated Milk 1/3 Cup(s) Sugar 2 Tablespoon(s) Honey 1 Teaspoon(s) Ground Cinnamon 3/4 Teaspoon(s) Ground Allspice 2 Eggs 2 Cup(s) Thawed Whipped Topping Directions: In a mixing bowl, combine the pumpkin, evaporated milk, sugar, honey, cinnamon, allspice, and eggs; beat on low until smooth. Place eight ungreased 4-ounce custard cups into two 8-inch square baking pans. Fill each cup with 1/2 cup of the pumpkin mixture. Pour hot water around the cups in the pans to a depth of 1 inch. Bake at 325 degrees for 40-50 minutes or until a knife inserted near the center comes out clean. Remove from pans to cool on wire racks. Before serving, top each with dollops of whipped topping in the shape of a ghost; add chocolate chips for eyes.
Check some related videos Similar recipes: Steamed corn custards with crab Make custard: Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve. Pure milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Wh Ghostly party mix Break graham crackers into bite-size pieces. In a large bowl, combine graham cracker pieces, peanuts, and raisins; set aside. Divide powdered sugar into 2 gallon-size resealable bags; set aside. In a heavy saucepan over low heat, cook and stir cho