Dr. BBQ's Big-Time Barbecue Road Trip! by Ray Lampe

Author:Ray Lampe
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2011-07-11T04:00:00+00:00

Beat the eggs, spices, and rum together until foamy Mix in remaining sugar and pumpkin. Gradually add the milk, stirring until the sugar is dissolved.

Pour the mixture into the custard cups. Place the cups in a pan with enough hot water to come halfway up the sides of the cups.

Bake for 60 to 70 minutes, or until a thin knife inserted halfway between the center and the edge of the custard comes out clean. Cool and refrigerate to chill.

To serve, run a thin knife around the outside of the cup and invert the custard onto a dish. Let the custard sit at room temperature for 10 minutes before serving.

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