Egg Free Pumpkin Custard
"Egg Free Pumpkin Custard"
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
4-6 ramekins
- Serves:
- 4-6
ingredients
- 4 tablespoons dark brown sugar
- 2 teaspoons dark brown sugar
- 4 tablespoons cornstarch
- 3⁄4 cup canned pumpkin
- 1 tablespoon canned pumpkin
- 1 teaspoon canned pumpkin
- 1 cup skim milk
- 1⁄2 cup 2% low-fat milk
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon clove
- 1 1⁄3 teaspoons cinnamon
- 1 1⁄4 teaspoons ginger
- 1 teaspoon nutmeg
directions
- Mix and whisk dry ingredients.
- Combine milk and pumpkin.
- Combine wet and dry ingredients.
- Stir and whisk to get spices to spread.
- Pour into prepared ramekins.
- Bake at 350 for 45 minutes.
- Let cool and refrigerate for at least 6 hours or overnight.
- Best served with a dollop of whipped cream, because this has some kick! Good for several days.
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Reviews
-
Tastes like I'm eating a candle. Way too much of the spices:( I guess I should have suspected when making it, it did seem like a lot and the measurements of everything are just weird anyway. Maybe some people like eating candles, who knows.
