Recipe For Pumpkin Custard And Custard Desserts
Custard Recipe Ingredients:
1/8 cup rolled oats
½ can fat free milk, evaporated
½ can pumpkin
1 tablespoon orange juice
½ egg white + ½ whole egg or 1/8 cup frozen or refrigerated egg product
1/8 cup golden raisins
1/8 cup brown sugar, packed
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
Cooking spray, non-stick
1 tablespoon brown sugar, packed
1 teaspoon melted butter
- Preheat the oven to 375 degree Fahrenheit. Using non-stick cooking spray, lightly coat four custard cups or four 6 ounce soufflé dishes or 1 medium sized casserole. For ease of handling place the custard cups or soufflé dishes in a shallow baking pan, leave aside.
- Heat orange juice along with vanilla extract in a small saucepan for a minute on low flame. Remember the juice should only get hot and not start boiling. Add raisins to the hot juice and leave it aside. As the orange juice rests at room temperature raisins will get plumed.
- Thaw the egg product if you are using frozen egg product. Lightly beat the egg (both ½ egg white along with ½ whole egg or thawed egg product) and leave aside.
- Combine evaporated milk, pumpkin, pumpkin pie spice, 1/8 cup brown sugar, and lightly beaten egg product or eggs in a large bowl. Add the plumed raisins along with any remaining liquid in the saucepan. Stir well just to ensure that all the ingredients are mixed well.
- Spoon this pumpkin and raisin mixture in the custard cups or soufflé dishes equally.
- For topping: Combine 1 tablespoon brown sugar along with rolled oats in a small bowl. Add the melted butter, stir and sprinkle over the pumpkin and raisin mixture in the custard cups.
- Place the baking dish with custard cups in the preheated oven and bake for about 30 minutes. If you are using medium casserole to make the dish then bake the contents for about 40 to 45 minutes. Insert a knife in the middle of the custard cups or casserole after the baking time, if the knife comes out clean then consider the dish done. If not then bake for another 5 minutes. Transfer the baking dish on a wire rack and let it stand for 5 minutes. Serve the dish hot. This recipe makes 4 servings.
- Raisin-pumpkin custard is a low calorie, diabetes friendly recipe which provides about 130 calories, 2 gm total fat, 26 gm carbohydrate and 4 gm protein per serving.
- To make this recipe further low in calories and carbohydrates you may use natural or artificial sweetener instead of brown sugar.