Baked Pumpkin Custard Recipe
If you ask me, this Baked Pumpkin Custard recipe is the best in the world. That is why I am so excited about sharing this with you. It is a good option for those who are on Low Fat diet. A yummy Dessert dish that I recommend to my friends is this recipe of Baked Pumpkin Custard. The primary ingredient in this is Vegetable. In my estimation, if one is a chef, one needs to have a personal recipe of Baked Pumpkin Custard, just like I do.
Ingredients
1 1/2 cups canned or mashed cooked pumpkin
1 can (12 ounces) evaporated skim milk
1 3/4 cups fat-free egg substitute
1/3 cup orange juice
1 1/2 teaspoons vanilla extract
1/2 cup light brown sugar
1 1/2 teaspoons pumpkin pie spice
Directions
1. Place all of the ingredients in a blender or food processor, and process until smooth.
2. Coat a 2-quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
3. Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight.
2. Coat a 2-quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
3. Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight.
