Baked Pumpkin Custards
These spiced pumpkin custard desserts are lower in calories since they are crustless.
Prep Time:
15 mins
Total Time:
50 mins
Servings:
6 servings
Ingredients
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5 beaten egg yolks
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2 cups half-and-half or light cream
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1/3 cup no-calorie, heat-stable granular sugar substitute (Splenda)
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1/3 cup canned pumpkin
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1 teaspoon pumpkin pie spice
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1 teaspoon vanilla
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1/8 teaspoon salt
Directions
1.
In a medium bowl stir together egg yolks, half-and half, sugar substitute, pumpkin, pumpkin pie spice, vanilla, and salt. Beat until combined, but not frothy.
2.
Place six 6-ounce custard cups in a 13x9x2-inch baking pan set on an oven rack. Divide egg mixture among custard cups. Pour boiling water into the baking pan around custard cups to a depth of 1 inch.
3.
Bake in a 325 degree F oven about 35 minutes or until a knife inserted near the center comes out clean. Remove cups from water. Cool slightly. Serve warm. Makes 6 servings.
Nutrition information
Calories 166, Total Fat 14 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 207 mg, Sodium 89 mg, Carbohydrate 6 g, Total Sugar 0 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin C 5%, Calcium 14%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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