Pumpkin Coconut Custards Recipe
Ingredients
| Eggs | 2 , slightly beaten | |
| Skim milk | 1 Cup (16 tbs) | |
| Pumpkin | 3⁄4 Cup (12 tbs) (canned) | |
| Honey | 1⁄4 Cup (4 tbs) | |
| Vanilla extract | 1⁄2 Teaspoon | |
| Ginger | 1⁄4 Teaspoon | |
| Nutmeg | 1⁄4 Teaspoon | |
| Coconut | 1⁄4 Cup (4 tbs), flaked (toasted) |
Nutrition Facts
Serving size: Complete recipe
Calories 560 Calories from Fat 154
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 9.7 g48.4%
Trans Fat 0 g
Cholesterol 427.6 mg142.5%
Sodium 269.1 mg11.2%
Total Carbohydrates 84 g28.1%
Dietary Fiber 2.7 g10.7%
Sugars 77.3 g
Protein 22 g44.7%
Vitamin A 138.6% Vitamin C 18.8%
Calcium 36.7% Iron 19.3%
*Based on a 2000 Calorie diet
Directions
2. In medium bowl, beat together eggs and skim milk; add pumpkin, stirring to blend well. Stir in honey, vanilla extract, ginger and nutmeg.
3. Divide mixture among four 10-ounce custard cups or individual souffle dishes. Set in large shallow roasting pan. Pour boiling water into pan to depth of 3/4 inch.
4. Bake for 45 minutes or until knife inserted in center of custard comes out clean. Remove custards from pan.
Chef
