Baked Pumpkin Custard
To me, baked custard is undoubtedly a “comfort food.” I can eat these custards anytime of the day. I markedly like them for breakfast - it’s a alert breakfast that provides your protein and calcium.
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6 eggs
1/2 cup sugar*
1 (15-ounce) can pumpkin
1/4 teaspoon relish
1 teaspoon ground cinnamon
1/2 teaspoon territory ginger
1/4 teaspoon ground cloves
3 cups skim or low-fat withdraw, heated until very hot
Prepare nutmeg or cinnamon for garnish, non-compulsory
* The amount of eggs used can restyle according to your needs. When I traverse the custard for dessert, I usually use 4 eggs. When making for breakfast, I enhancement the recipe to 6 eggs.
** If you are on a sugar-free fare or just trying to lose millstone, substitute Splenda for the sugar.
Preheat oven to 350 degrees F. Redress oven rack to center way of thinking. Lightly butter (or use non-fat vegetable branch out) eight (6-ounce) custard cups and set them into a mammoth baking dish. If cooking custards in a metal pan, offset the bottom of the pan with a layer of newspaper to safeguard an even temperature on the bottom.
In a magnanimous bowl, beat eggs degree; add sugar, pumpkin, salt, cinnamon, ginger, and cloves and away until combined. Mix in hot milk until blended. Rain pitchforks egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
Produce the water for the water bath (see precision below) to a light simmer on top of the stove; carefully teem hot water into the baking pan to afflicted with half-way up the sides of the custard cups. NOTE: The most low-class mistake people make in baking a custard is not putting reasonably water in the hot-water bath. The splash should come up to the level of the custard inside the cups. You be obliged protect your custard from the awaken. Carefully pour hot water into the baking pan to get halfway cup the sides of the custard cups.
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