- This topic has 1 reply, 1 voice, and was last updated May 7, 2007 at 9:51 pm by .
- May 7, 2007 at 9:51 pm #240553
Recipe By :Sarah Bush, Vegetarian Times, November 1998
Serving Size : 8
3/4 cup granulated sugar
1/3 cup water
1/3 cup granulated sugar
4 large eggs
1 cup unseasoned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 1/2 cups low-fat milk
Caramel: In small, heavy saucepan melt 3/4 cup sugar over low heat, stirring occasionally. Increase heat to medium and cook, without stirring, until caramel turns dark golden. Watch carefully and do not allow to burn.
Remove from heat and add water. (Mixture will spit a lot.) Return to low heat and stir until liquid. Carefully pour into 8 small ramekins or custard dishes, tilting each one to coat the sides a little.
Set dishes aside in a roasting pan.
Preheat oven to 325? degrees F. In large bowl whisk sugar and eggs until smooth.
Beat in pumpkin puree, cinnamon and vanilla. Stir in milk. Divide mixture among ramekins.
Pour enough cold water into pan to cover halfway up the sides of ramekins. Bake for 45 to 50 minutes or just until set. Remove ramekins from water and set on wire rack to cool.
Chill in refrigerator until ready to serve.
To serve, unmold each ramekin onto individual serving plates.
Per serving: 140 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g Protein; 28g Carbohydrate; 94mg Cholesterol; 28mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates
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