Pumpkin Caramel Custard- Thanksgiving

Ingredients: 3/4 cup sugar; divided 2 tablespoons water 2 eggs 2 egg whites 1/2 teaspoon vanilla extract 1/8 teaspoon ground nutmeg 1 3/4 cup 1% low-fat milk 1 1/2 cup mashed cooked pumpkin

bowl, canned, center, cup, custard, dessert, golden, hot, ingredients, large, melts, minutes, plate, recipe, sat, set, small, smooth, spa, vanilla, sugar, cups, pumpkin, water, place, tablespoons, medium, eggs, beat, mashed, caramel, pour, teaspoon, remaining, cooked, whites, combine, speed, upside, spatula, chill, cool, remove, clean, cover, edges, loosen, serve, hours, rubber

Results 1 to 1 of 1
  1. #1
    Deal GURU
    Join Date
    Aug 2008
    Location
    outside Philadelphia, PA
    Posts
    4,377
    Blog Entries
    6
    Downloads
    0
    Uploads
    0

    Default Pumpkin Caramel Custard

    Ingredients:
    3/4 cup sugar; divided
    2 tablespoons water
    2 eggs
    2 egg whites
    1/2 teaspoon vanilla extract
    1/8 teaspoon ground nutmeg
    1 3/4 cup 1% low-fat milk
    1 1/2 cup mashed cooked pumpkin


    Directions:

    Combine 1/2 cup sugar and 2 tablespoons water in a small saucepan, and place over medium heat. Caramelize by stirring often until sugar melts and is golden (about 10 minutes). Pour immediately into 6 ounce custard cups, tipping cups quickly until sugar coats bottom of cups; set aside.

    Combine remaining 1/4 cup sugar, eggs, egg whites, and next 3 ingredients in a bowl; beat at medium speed of an electric mixer until sugar is dissolved. Add pumpkin; beat at low speed until smooth. Pour into prepared cups; place cups in a large, shallow pan. Add hot water to pan to a depth of 1 inch.

    Bake at 325 degrees for 1 hour or until a knife inserted near center comes out clean. Remove cups from water; let cool. Cover and chill 2 hours.

    To serve, loosen edges of custard with a rubber spatula. Place a dessert plate upside down on top of cup; invert custard onto plate. Drizzle any remaining syrup over custard.

    Note: Use canned pumpkin in place of mashed cooked pumpkin, if desired.

    170 calories (13% from fat), 2.5 g fat (1 g sat, 0.9 g mono, 0.3 g poly), 74 mg cholesterol and 75 mg sodium.


    This recipe from CDKitchen for Pumpkin Caramel Custard serves/makes 6

  2. The Following 3 Users Say Thank You to rtebalt For This Useful Post:


 

 

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •