Pumpkin Custard Cups
Pumpkin Custard Cups is an moderately easy dinner. Made with 1 3/4 c. low-fat milk, 1/2 c. canned pumpkin, 1/3 c. packed brown sugar, 2 tbsp. reduced-calorie maple syrup and 1 tsp. ground cinnamon, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Heat oven to 350Β°.
Heat milk in heavy 1-quart saucepan until hot, but not boiling.
Mix pumpkin, brown sugar, 2 tablespoons syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth.
Beat in hot milk.
Divide evenly among 6 ungreased 10-ounce custard cups.
Place cups in rectangular pan, 13 x 9 x 2-inches, on oven rack.
Pour very hot water into pan to within 1-inch of tops of cups.
π· Perfect Pairings
Complete your meal with these
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