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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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It's luscious and different! Ingredients:
1 cup evaporated skim milk |
3/4 cup canned pumpkin puree |
1/2 cup 1% low-fat milk |
2 tablespoons sugar |
2 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 large eggs |
2 large egg whites |
cooking spray |
1 tablespoon sugar |
Directions:
1. Preheat oven to 300.
2. Combine the first 7 ingredients in a blender, and process the mixture until smooth (about 2 minutes).
3. Add the eggs and egg whites to blender, and process just until smooth.
4. Divide the mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
5. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
6. Bake at 300 for 55 minutes or until a knife inserted in center comes out clean.
7. Remove ramekins from pan, and sprinkle each serving with 1/2 teaspoon sugar.
8. Preheat broiler.
9. Place the ramekins on a jelly-roll pan, and broil the custards for 3 minutes or until the sugar melts.
10. You can also do this with your hand held torch.
11. Yield: 6 servings.
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