Pumpkin Custard
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups skim milk
- ½cup nonfat dry milk powder
- 129-ounce can pumpkin puree
- 1cup firmly packed brown sugar
- 2tablespoons minced crystalized ginger
- 2teaspoons ground cinnamon
- ¼teaspoon ground cloves
- 2whole eggs
- 2egg whites
- 1teaspoon vanilla
Nutritional analysis per serving (10 servings)
179 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 6 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
In a large bowl, mix skim milk with nonfat dry milk.
- Step 3
Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
- Step 4
Spoon into a 6-cup baking dish, and bake for about 1 hour and 10 minutes until center of custard is cooked. (Place a toothpick into the center of the custard, and if it comes out clean, custard is done.) Cool, and serve warm or chilled.
Private Notes
Comments
Made according to the recipe this is very bland; the recipe is out of context on this site. Maybe it was for low salt or special diets? After tasting the batter I added almost a teaspoon of salt, extra chopped ginger, and half a teaspoon of nutmeg. Much better. I baked it in 10 one-cup custard cups, for about 50 minutes. I served it warm, and wished I'd had a bit of vanilla ice cream on top, but it was a good low fat dessert, and tasty for breakfast.
29 ounce can pumpkin = 3 1/2 cups
I used this recipe as a guide and fell back on what I've done for a traditional pumpkin pie filling. So 2 cups pureed butternut squash, 1 12-oz. can of evaporated milk, 3 eggs rather than 2 eggs and 2 whites, and more spice. Running low on sweet ginger bits so used 2 tsp powdered ginger + dash nutmeg + dash allspice + tsp cardamom (+ the cinnamon and cloves, of course). Baking in individual custard cups took about 50 minutes. And it is good!
I used this recipe as a guide and fell back on what I've done for a traditional pumpkin pie filling. So 2 cups pureed butternut squash, 1 12-oz. can of evaporated milk, 3 eggs rather than 2 eggs and 2 whites, and more spice. Running low on sweet ginger bits so used 2 tsp powdered ginger + dash nutmeg + dash allspice + tsp cardamom (+ the cinnamon and cloves, of course). Baking in individual custard cups took about 50 minutes. And it is good!
Made with whole milk, regular powdered milk, 1 T minced ginger (not crystallized), and added 1/2 tsp. fine salt. Delicious and flavorful.
Made according to the recipe this is very bland; the recipe is out of context on this site. Maybe it was for low salt or special diets? After tasting the batter I added almost a teaspoon of salt, extra chopped ginger, and half a teaspoon of nutmeg. Much better. I baked it in 10 one-cup custard cups, for about 50 minutes. I served it warm, and wished I'd had a bit of vanilla ice cream on top, but it was a good low fat dessert, and tasty for breakfast.
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