 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Egg Free Pumpkin Custard Ingredients:
4 tablespoons dark brown sugar |
2 teaspoons dark brown sugar |
4 tablespoons cornstarch |
3/4 cup canned pumpkin |
1 tablespoon canned pumpkin |
1 teaspoon canned pumpkin |
1 cup skim milk |
1/2 cup 2% low-fat milk |
1 1/2 teaspoons vanilla extract |
1 teaspoon clove |
1 1/3 teaspoons cinnamon |
1 1/4 teaspoons ginger |
1 teaspoon nutmeg |
Directions:
1. Mix and whisk dry ingredients.
2. Combine milk and pumpkin.
3. Combine wet and dry ingredients.
4. Stir and whisk to get spices to spread.
5. Pour into prepared ramekins.
6. Bake at 350 for 45 minutes.
7. Let cool and refrigerate for at least 6 hours or overnight.
8. Best served with a dollop of whipped cream, because this has some kick! Good for several days.
|
|