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Post by braided-rug on Jun 27, 2006 15:27:15 GMT 10
PUMPKIN CUSTARD1 c. evaporated skimmed milk 2 c. canned pumpkin puree 2 lg. eggs, lightly beaten with 2 tbsp. water 2 tbsp. firmly packed light brown sugar 2 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 c. whipped topping Ground cinnamon to garnish (optional) Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings. (Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.) From: www.aliciasrecipes.com/pumpkin_recipes.htm
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