Thanksgiving Pumpkin Custard Treats
Great dessert for the holiday only 152 calories . . .
1/2 cup pure pumpkin from a 15 -ounce can
1/2 teaspoon of each of ground ginger and cinnamon
1/2 cup of dark brown sugar
2 cups whole evaporated milk (you can also use 2% milk but not skim)
1 large egg, plus 2 large yolks
Bring a quart of water to boil. Set aside 8 six ounce custard cups or ramekins in square pan or 2 pans. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Heat pumpkin and spices in a medium saucepan over medium heat until puree sputters - usually 3-4 minutes. Whisk in sugar, milk, bring to a simmer.
In a medium bowl whisk egg and yolks, gradually whish hot pumpkin mixture into eggs, then pour into custard cups. Set pan in oven carefully pour hot water in pans halfway up sides of cups. Bake until custards are set - about 30 minutes.
Once done remove cups from pans and cool slightly. Tear off pieces of plastic wrap and press directly over custards to keep skin from forming, refrigerate 2 hours before serving or can stay in fridge up to 3 days.
To serve, top with whipped cream and crystallized sugar or ginger.
Enjoy and Happy Thanksgiving!
This entry was posted on Friday, November 21st, 2008 at 7:20 am and is filed under Recipes, Desserts & Snacks, Holiday Specials. You can subscribe via RSS 2.0 feed to this post's comments. You can comment below, or link to this permanent URL from your own site. Your comments will appear immediately, but I reserve the right to delete innapropriate comments.