Pumpkin Custard

Recipe Ingredients

3		Saccharin tablets - (1/4
		Each)
1 tablespoon	15ml	Water - warm
1/2 cup	118ml	Milk
1/2 cup	118ml	Pumpkin - canned
1		Egg - well beaten
1/8 teaspoon	0.6ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Cinnamon - dash

Recipe Instructions

Dissolve saccharin in warm water. Combine with remaining ingredients; Pour into custard cup.

Place in shallow pan of hot water.

Bake in 350F oven for 45 minutes, or until knife inserted near edge of custard comes out clean.

Source:
the California Culinary Academy

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