Pumpkin Custard
from Jesq
1 cup ff/lf milk
3 Tbs canned pumpkin
2 whole eggs or 1 whole egg and 1 egg white
3 Tbs sf cinnamon flavored syrup (or any other flavor you'd like including maple OR 3 Tbs splenda)
pumpkin pie spice
Preheat oven to 350.
Mix all but pie spice in a bowl. Pour into 3 (1/2 cup) pyrex custard cups. Sprinkle with pumpkin pie spice. Set in a pan that has about 1 inch of very hot/boiling water in it.
Bake 35 minutes (this is 10 minutes longer than what I usually bake my custard at. It needs it because of the added moisture from the pumpkin.)
No comments:
Post a Comment