Ingredients for Egg Free Pumpkin Custard
- Dark Brown Sugar
- Cornstarch
- Canned Pumpkin
- Skim Milk
- 2% Low Fat Milk
- Vanilla Extract
- Clove
- Cinnamon
- Ginger
- Nutmeg
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How to Make Egg Free Pumpkin Custard
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly until smooth and well combined.
- Pour the mixture into prepared ramekins (approximately 6-ounce capacity).
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath for even baking).
- Bake for 45-55 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the custard to set completely.
- Serve chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
76g
Fat
3g
Carbs
11g
