- This topic has 1 reply, 1 voice, and was last updated November 7, 2008 at 12:06 am by .
- November 7, 2008 at 12:06 am #266159
3/4 cup sugar; divided
2 tablespoons water
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
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
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