Pumpkin Custard

Cuisine: American

Category: vegetable

Servings: 6


1-3/4 cups low-fat milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 tablespoons reduced-calorie
maple-flavored syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 tablespoons reduced-calorie
maple-flavored syrup


Heat oven to 350 degrees. Heat milk in heavy 1-quart saucepan until hot but not boiling. Mix pumpkin, brown sugar, 2 tablespoons syrup, the cinnamon, ginger, eggs and egg whites in large bowl until smooth. Beat in hot milk. Divide evenly among 6 ungreased 10-ounce custard cups. Place cups in rectangular pan, 13 X 9 X 2 inches, on oven rack. Pour very hot water into pan to within 1 inch of tops of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean; cool. Cook remaining ingredients over medium heat until raisins are soft. Serve over custard. 6 servings

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