|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 181
- Protein(gm)6
- Carbohydrate(gm)30
- Fat, total(gm)4
- Cholesterol(mg)16
- Saturated fat(gm)3
- Monosaturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)28
- Sodium(mg)106
- Potassium(mg)331
- Calcium(DV %)182
- Iron(DV %)1
- Milk()1
- Starch()2
- Medium-Fat Meat()1
Cinnamon-Pumpkin Custard
Chill: 2 hrs to 24 hrs
Bake: 40 mins to 45 mins 300°F
Stand: 20 mins
Ingredients
- 1 cup canned pumpkin
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
- 1/3 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 12 ounce can (1 1/2 cups) evaporated milk
- 1/4 cup granulated sugar
Directions
In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.
Bake in a 300 degrees oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.
Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately.
|
||||
