- 6
Ingredients
- 3/4 c. sugar, divided
- 2 Tb. water
- 2 eggs
- 2 egg whites
- 1/2 tsp. vanilla extract
- 1/8 tsp. ground nutmeg
- 1 3/4 c. 1% low-fat milk
- 1 1/2 c. canned pumpkin
Preparation
Step 1
Combine 1/2 c. sugar and 2 Tb. wate in a small saucepan, and place over medium heat. Caramelize by stirring often until sugar melts and is golden (about 10 minutes). Pour immediately into 6 (6 oz.) custard cups, tipping cups quickly until sugar coats bottom of cups; set aside.
Combine remaining 1/4 c. sugar, eggs, egg whites, and next 3 ingredients in a bowl; beat at medium speed of electric mixer until sugar is dissolved. Add pumpkin; beat at low spped until smooth. Pour into prepared cups; place cups in a large shallow pan. Add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 1 hour or until knife inserted near center comes out clean. Remove cups from water; let cool. Cover and chill 2 hours.
To serve, loosen edges of custard with a rubber spatula. Place a dessert plate upside down on top of cup; invert custard onto plate. Drizzle any remaining syrup over custard.
Each serving=170 calories