Pumpkin Custard
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pumpkin Custard calories by ingredient
Introduction
From Martha Stewart: Pumpkin Custard is essentially crustless pumpkin pie made with evaporated milk.From Martha Stewart: Pumpkin Custard is essentially crustless pumpkin pie made with evaporated milk.
Number of Servings: 4
Ingredients
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3/4 cup canned pumpkin puree
2 large eggs
1 1/2 cups evaporated skim milk (one 12-ounce can)
3/4 teaspoon pure vanilla extract
1/2 cup (packed) light brown sugar
2 teaspoons cornstarch
112 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions
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.
Member Ratings For This Recipe
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