Thanksgiving Pumpkin Custard
Pumpkin custard
1/3 Cup lowfat Milk
1/2 Cup canned pumpkin
1/3 Cup brown sugar
2 TBS of mapel syrup
2 TES of ground cinnamon
1/4 TES of ground Ginger
2 Eggs
4 Egg Whites
Heat oven to 350 Heat Milk in heavy 1qt saucepan until hot but not boiling. In a large bowl mix pumpkin,brown sugar syrup, cinnamon,ginger,eggs and egg whotes until smooth, Beat in hot milk
Spoon mixture into 6 ungreased 10 ounce custard cups. place cups in 13'x9'x2' pan
on oven rack. Pour hot water into pan stoping 1' from top of cups. Bake for 45 minutes or until toothpick inserted in the center comes out clean. Let cool and serve.
Heres an idea also - scoop out mini pumpkins creating a small bowl, and use as the custard cups. Follow the same directions as above.
1/3 Cup lowfat Milk
1/2 Cup canned pumpkin
1/3 Cup brown sugar
2 TBS of mapel syrup
2 TES of ground cinnamon
1/4 TES of ground Ginger
2 Eggs
4 Egg Whites
Heat oven to 350 Heat Milk in heavy 1qt saucepan until hot but not boiling. In a large bowl mix pumpkin,brown sugar syrup, cinnamon,ginger,eggs and egg whotes until smooth, Beat in hot milk
Spoon mixture into 6 ungreased 10 ounce custard cups. place cups in 13'x9'x2' pan
on oven rack. Pour hot water into pan stoping 1' from top of cups. Bake for 45 minutes or until toothpick inserted in the center comes out clean. Let cool and serve.
Heres an idea also - scoop out mini pumpkins creating a small bowl, and use as the custard cups. Follow the same directions as above.
