Paris Madeleine
10-22-2004, 11:53 AM
A friend of mine passed this on to me ---
Pumpkin Custard
1 cup fat-free milk
3 tbsp canned pumpkin
2 whole eggs or 1 whole egg & 1 egg white
3 tbsp sugar-free cinnamon-flavored syrup (or any other flavor you'd like including maple OR 3 tbsp Splenda)
Pumpkin pie spice to taste
Preheat oven to 350 degrees.
Mix all but pie spice in a bowl. Pour into 3 (1/2 cup) 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.)
Pumpkin Custard
1 cup fat-free milk
3 tbsp canned pumpkin
2 whole eggs or 1 whole egg & 1 egg white
3 tbsp sugar-free cinnamon-flavored syrup (or any other flavor you'd like including maple OR 3 tbsp Splenda)
Pumpkin pie spice to taste
Preheat oven to 350 degrees.
Mix all but pie spice in a bowl. Pour into 3 (1/2 cup) 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.)