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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Substituting soy milk for dairy milk in custards and puddings is a tasty way to increase beneficial soy protein in your diet. A crunchy topping of crumbled praline adds a festive touch to this homey dessert, but it's just as good without it. Ingredients:
1 1/2 cups vanilla soy milk |
3/4 cup canned pumpkin |
2/3 cup sugar |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
2 large eggs |
2 large egg whites |
cooking spray |
1/4 cup sugar |
2 tablespoons water |
1/4 cup chopped pecans |
Directions:
1. Preheat oven to 325°.
2. Combine first 9 ingredients in a bowl; stir well with a whisk. Divide pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9–inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan; cool completely on a wire rack. Cover and chill at least 3 hours.
3. Combine 1/4 cup sugar and 2 tablespoons water in a small skillet. Cook over medium-high heat 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.
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