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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This creamy custard is the ultimate fall dessert. Serve it at your next dinner party or as a sweet ending for a romantic dinner for two. It has a 2-24 hr chill time. Ingredients:
1 cup canned pumpkin |
1/2 cup egg beaters egg substitute or 2 slightly beaten eggs |
1/3 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
1/8 teaspoon ground allspice |
1 (12 ounce) can evaporated milk (1-1/2 cups, it can be fat free) |
1/4 cup granulated sugar |
Directions:
1. In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
2. Stir in evaporated milk and pour into a 9-inch quiche dish.
3. Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
4. Cool on a wire rack.
5. Cover and chill for at least 2 hours or up to 24 hours.
6. BEFORE SERVING: let custard stand at room temperature for 20 minutes.
7. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
8. Do not stir!.
9. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.
10. Quickly drizzle caramelized sugar over the custard.
11. Serve immediately.
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