Baked Pumpkin Custard

Ingrédients

• 14 oz sweetened condensed milk
• 2 larges eggs
• 1/2 cuillère à café ground cinnamon
• 1/4 cuillère à café ground cloves
• 1/4 tsp ground ginger
• 1/2 cuillère à café nutmeg
• 1/2 cuillère à café salt
• 15 oz canned pumpkin

Directives

1. Mix the pumpkin with the spices.
2. Add the milk, eggs slightly beaten, and stir until smooth and well combined.
3. Bake in a non-stick cake pan at 425 °F (220 °C) for 15 minutes.
4. Lower heat to 350 °F (175 °C) and bake an additional 30-40 minutes.
5. The custard will be puffed up, but will fall when it cools. It will have a slightly caramelized top and bottom instead of a pie crust.
6. Serve as you would pumpkin pie.