Pumpkin custard

Yield: 1 servings

Measure Ingredient
3 Saccharin tablets, (1/4 grain each)
1 tablespoon Water, warm
½ cup Milk
½ cup Pumpkin, canned
1 Egg, well beaten
⅛ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon dash Ginger

Dissolve saccharin in warm water. Combine with remaining ingredients; Pour into custard cup. Place in shallow pan of hot water. Bake in moderate (350 degree F.) 45 minutes, or until knife inserted near edge of custard comes out clean.

From: Jeffrey Dean Date: 11-18-93

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