How to make pumpkin custards

For the love of pumpkin pie without the threat of all those calories, try this crust free pumpkin custard, that can be made ahead and kept refridgerated for dinner guests or for your own pleasure at whim.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 can(s) pumpkin 15 oz
• 1 can(s) milk, fat-free evaporated 12 oz
• 1/3 cup(s) sugar, brown (packed)
• 1/3 cup(s) refrigerated or frozen egg product, thawed or 2 beaten eggs
• 1/4 cup orange juice
• 1 teaspoon pumpkin pie spice
• topping (optional)
• 1/3 cup(s) oats, rolled
• 2 teaspoon butter
• 2 tablespoon sugar, brown (packed)
• cooking spray

1. Preheat oven to 375°F. Lightly coat eight 6-ounce soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.

2. In a large bowl, combine pumpkin, evaporated milk, the 1/3 cup brown sugar, the egg product or egg white plus egg, the orange juice and the pumpkin pie spice. Spoon pumpkin mixture into prepared dishes.

3. Bake about 30 minutes for soufflé dishes or custard cups, 40 to 45 minutes for 1-quart casserole, or until a knife inserted near the centers comes out clean. Transfer to a wire rack; cool slightly before serving.

Tips & Warnings

• For topping, in a small bowl, stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
• Be careful removing ramekin from oven and transferring to racks, these get very hot. Let cool completely before refrigerating.

[zadsdonna]

on 11/26/2008 This is exactly what I was looking for. Thanks 5stars