Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup canned pumpkin puree2 large eggs1 1/2 cups evaporated skim milk (one 12-ounce can)3/4 teaspoon pure vanilla extract1/2 cup (packed) light brown sugar2 teaspoons cornstarch112 teaspoon cinnamon1/4 teaspoon ground ginger1/4 teaspoon salt
1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In
another bowl, stir together the brown sugar, cornstarch, spices, and salt and
sift into the pumpkin mixture. Stir the batter until combined well and pour into
four 3/4-cup custard cups.
3. Place the cups in a 9 X 11-inch baking pan and add enough warm water to
come halfway up the sides of the cups. Bake for 50 minutes, or until set and
browned lightly. Transfer the custards to a wire rack to cool.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUZMANNIE.
2. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In
another bowl, stir together the brown sugar, cornstarch, spices, and salt and
sift into the pumpkin mixture. Stir the batter until combined well and pour into
four 3/4-cup custard cups.
3. Place the cups in a 9 X 11-inch baking pan and add enough warm water to
come halfway up the sides of the cups. Bake for 50 minutes, or until set and
browned lightly. Transfer the custards to a wire rack to cool.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUZMANNIE.
Nutritional Info Amount Per Serving
- Calories: 15.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.3 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.3 g
- Protein: 0.5 g
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