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pumpkin-custard recipe

Date:    Thu, 03 Feb 94 17:45:40 EST
 From:    Laurie Kramer (kramerl@gdb.org)
 recipe from yesterday's (Feb 2) New York Times.
 Pumpkin Custard 
 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
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