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Another delicious and easy-to-make custard
using pumpkin to satisfy your cravings during your diet.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart
for fat grams, carbohydrate grams, and
calories for all your favorite foods.
Check out all of Linda's
Puddings, Creams, and Custard Recipes.
Baked Pumpkin Custard Recipe
Recipe Type:
Puddings, Creams, &
Custards,
Diet,
Dessert
Yields:
8 servings
Prep time: 15 min
Cook time: 25 min
Ingredients:
6
eggs
1/2 cup granulated
sugar*
1 (15-ounce) can pumpkin
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or cinnamon for garnish, optional
* The amount of eggs used can vary according to your needs.
When I make the custard for dessert, I usually use 4 eggs. When making for breakfast, I
increase the recipe to 6 eggs.
** If you are on a sugar-free diet or just trying to lose
weight, substitute Splenda for the sugar.
Preparation:
Preheat oven to 350 degrees F. Adjust oven rack to center
position. Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and
set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of
the pan with a layer of newspaper to ensure an even temperature on the bottom.
In a large bowl, beat eggs slightly; add sugar, pumpkin,
salt, cinnamon, ginger, and cloves and beat until combined. Mix in hot milk until blended.
Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
Bring the water for the water bath
(see definition
on right) to a light simmer on top
of the stove; carefully pour hot water into the baking pan to come half-way up the sides
of the custard cups. NOTE: The most common mistake people make in baking a custard is not
putting enough water in the hot-water bath. The water should come up to the level of the
custard inside the cups. You must protect your custard from the heat. Carefully pour hot
water into the baking pan to come halfway cup the sides of the custard cups.
Bake 25 to 30 minutes or until set around the edges but
still loose in the center. The cooking time will depend largely on the size of the custard
cup you are using, but begin checking at 20 minutes and check back regularly. When the
center of the custard is just set, it will jiggle a little when shaken, that's when you
can remove it from the oven. Remove from oven and immediately remove cups from water bath;
cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at
least 2 hours or up to a week.
Makes 8 servings (depending on size of custard cups).
|
Baked
Pumpkin Custard - Nutritional Information
I can not guarantee the accuracy of
the below information. All information is intended for your general knowledge only
and is not a substitute for medical advice or treatment for specific medical conditions.
You should seek prompt medical
care for any specific health issues and consult your physician before starting a new
fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
eggs, large |
6 |
36 |
474 |
12 |
|
sugar |
1/2 cup (4 oz) |
0 |
385 |
8 |
|
Splenda |
1/2 cup (4 oz) |
0 |
0 |
0 |
|
pumpkin |
15 oz can |
1 |
164 |
3 |
|
milk, skim |
3 cups |
1 |
240 |
5 |
|
|
|
|
|
|
|
Recipe Totals |
|
38 |
1263 |
28 |
|
Recipe Makes 6 servings
Per Serving with sugar
- 6 Fat Grams, 210 calories, 5 WW Points
Per Serving with Splenda - 6 Fat Grams, 183 calories, 3 WW Points
|
|
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