Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large eggs1 large can evaporated milk1 cup Hood's Calorie Countdown 2% Dairy Beverage1/2 - 3/4 cup Splenda Granulated Sweetener2 teaspoons vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg
Preheat oven to 325 degrees.
Boil a kettle of water for the water bath. You will need a large pan in which to bake the 8 filled custard cups.
Combine all ingredients in blender and puree until smooth. Divide custard into 8-six ounce ramekins and place in prepared pan. Pour hot (not boiling) water so to come about halfway up the outside of the ramekins. Carefully move pan to the oven and bake for 30 minutes.
Remove from oven. The custard should be set but may be a little jiggly. Allow to the water and custards to cool to room temperature and then remove and wrap each ramekin individually.
Chill and serve with whipped cream.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user FBSUMMERS.
Boil a kettle of water for the water bath. You will need a large pan in which to bake the 8 filled custard cups.
Combine all ingredients in blender and puree until smooth. Divide custard into 8-six ounce ramekins and place in prepared pan. Pour hot (not boiling) water so to come about halfway up the outside of the ramekins. Carefully move pan to the oven and bake for 30 minutes.
Remove from oven. The custard should be set but may be a little jiggly. Allow to the water and custards to cool to room temperature and then remove and wrap each ramekin individually.
Chill and serve with whipped cream.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user FBSUMMERS.
Nutritional Info Amount Per Serving
- Calories: 93.8
- Total Fat: 4.7 g
- Cholesterol: 116.3 mg
- Sodium: 219.2 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.7 g
- Protein: 6.1 g
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