Date: Thu, 03 Feb 94 17:45:40 EST
From: Laurie Kramer (email@example.com)
recipe from yesterday's (Feb 2) New York Times.
2 cups skim milk
1/2 cup nonfat dry milk powder
1 29-ounce can pumpkin puree
1 cup firmly packed brown sugar
2 Tbs minced crystallized ginger (Where do you get this?)
2 tsp ground cinnamon
1/4 tsp ground cloves
2 whole "eggs" (my quotes; use Eggbeaters, of course...)
2 egg whites
1 tsp vanilla
1. Preheat oven to 375
2. In a large bowl, mix skim milk with nonfat dry milk
3. Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites,
vanilla, and mix well.
4. Spoon into a 6-cup baking dish, and bake for about 1 hour and 20 minutes
until center of custard is cooked. (Place a toothpick into the center
of the custard, and if it comes out clean, it is done.) Cool, and serve
warm or chilled.
Yield: 10 servings