Pumpkin-Praline Custards
By jodieg
Ingredients
- Custards:
- 1 1/2 cups vanilla soy milk
- 3/4 cup canned pumpkin
- 2/3 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 2 large egg whites
- Cooking spray
- Praline:
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 cup chopped pecans
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 325°.
To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and chill for at least 3 hours.
To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.
Note:
Substituting soy milk for dairy milk in custards and puddings is a tasty way to increase beneficial soy protein in your diet. A crunchy topping of crumbled praline adds a festive touch to this homey dessert, but it's just as good without. Each serving contains 3.5 grams of soy protein
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