Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 c. egg substitute15-oz can pumpkin1/4 c granulated sugar1 1/2 t. Truvia (or other sugar substitute equivalent to 1/4 c. sugar)1/2 t. salt1/2 t ground ginger1/4 t ground cloves1 t. ground cinnamon9 oz non-fat or low-fat evaporated milk
Put all ingredients except evaporated milk into a large mixing bowl. Whisk or stir until well-blended. Gradually stir in the evaporated milk.
Spray 6 6-oz custard cups with non-stick cooking spray. Divide the mixture evenly into the cups. Place the cups into a large baking pan. Add water to within an inch of the tops of the cups.
Place the pan into a preheated 350-degree oven and bake for 50-55 minutes, until tops are firm.
Serving Size: Makes 6 five-ounce servings
Spray 6 6-oz custard cups with non-stick cooking spray. Divide the mixture evenly into the cups. Place the cups into a large baking pan. Add water to within an inch of the tops of the cups.
Place the pan into a preheated 350-degree oven and bake for 50-55 minutes, until tops are firm.
Serving Size: Makes 6 five-ounce servings
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 0.3 g
- Cholesterol: 2.6 mg
- Sodium: 310.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.0 g
- Protein: 7.8 g
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