Microwave Pumpkin Custard |
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Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Found this recipe per request from Country Living magazine Ingredients:
1 cup canned pumpkin |
1/2 cup evaporated skim milk |
1/4 cup firmly packed light-brown sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground nutmeg |
1/8 teaspoon salt |
1 large egg |
1 large egg white |
Directions:
1. In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
2. Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.
3. Slowly stir egg mixture into pumpkin mixture.
4. Divide pudding mixture among four 5-oz microwave safe custard cups.
5. Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.
6. (Do not overcook; puddings will thicken and firm more upon cooling.).
7. Set aside to cool at least 10 minutes.
8. Serve warm or cover and refrigerate until cold.
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