Pumpkin Pudding (Pudim de Abobora)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 large eggs 1/2 teaspoon salt 1/2 cup light brown sugar
1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg 1-1/2 cups cooked mashed winter squash or, preferably, West Indian pumpkin (calabaza) 1 cup evaporated milk or light cream
butter for the mold



1 Break the eggs into a large bowl and beat them lightly. Beat in the salt, brown sugar, ginger, cinnamon, cloves, nutmeg, squash, and evaporated milk or cream. Butter a 1-quart mold or pudding basin and pour in the custard. Set it in a pan of hot water so that the water extends 2 inches up the side and bake in a preheated moderate (350 F.) oven until a toothpick inserted into the custard comes out clean, about 1-1/2 hours.

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