Pumpkin and Raisin Custard

Name: Pumpkin and Raisin Custard
Yield: 4
Ingredients: 1 1/2 cups of canned pumpkin puree, cut into chunks; 3 tablespoons of cherry brandy; 4 large egg whites; 1 cup of powdered sugar; 3/4 cup of raisins (without seeds)

1
1 1/2 cups of canned pumpkin puree, cut into chunks
2
3 tablespoons of cherry brandy
3
4 large egg whites
4
1 cup of powdered sugar
5
3/4 cup of raisins (without seeds)

Ingredients

1
1 1/2 cups of canned pumpkin puree, cut into chunks
2
3 tablespoons of cherry brandy
3
4 large egg whites
4
1 cup of powdered sugar
5
3/4 cup of raisins (without seeds)

Directions

1
Drain the pumpkin
2
Pour the liquor over the fruit
3
Let it rest for 20 minutes
4
Preheat the oven
5
Grease a 1-liter mold and sprinkle with powdered sugar
6
Arrange the pumpkin chunks at the bottom and sides of the mold
7
Beat the egg whites until stiff
8
Add the powdered sugar, 1 tablespoon at a time, beating well
9
Add the raisins
10
Pour the mixture over the pumpkin
11
Bake in a water bath for 35 minutes
12
Serve immediately
13
Let it rest for four hours.

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