Sunday, October 24, 2010

No Egg Pumpkin Custard




1 29 oz can  pumpkin

3 cups fat free milk

1/2 cup brown sugar

4 tablespoons corn starch

3 tsp cinnamon

1/2 tsp cloves

1 tsp ginger

16 servings

55 calories per serving

Preheat the oven to 350ºF.
Set a kettle of water to boil.
Pour the prepared custard mixture into six 3″ ramekins or similarly sized serving (tea/egg…) cups, about 3/4 full.
Place the cups on a baking dish with raised sides.
Transfer the dish to the oven and pour the boiled water into the baking dish to surround the ramekins, in a bain marie, about 3/4 the way up.
Bake for about 40 -45 minutes or until the centers are fairly firm and no longer jiggling.
Cool before serving and top with whipped cream or vanilla ice cream and a dusting of freshly grated nutmeg.

Note: * You can use a larger casserole dish to bake the custard in but the cooking time will double.

* This recipe may be halved since it does make a large quantity.

1 comment:

  1. Thanks, Becky! I think I'll try this one on Halloween night!