Directions:
- Bring a pot of water to boil. In the meantime, set 8 6 ounce ovenproof custard cups in 2 8 inch square pans. Adjust oven rack to lower middle position and heat to 325 degrees.
- Heat pumpkin and spices in a medium saucepan over medium heat until puree sputters and flavors intensify, 3 to 4 minutes. Whisk in sugar, then ,milk; bring ot a simmer. Meanwhile, whisk egg and yolks in a medium bowl,
- Gradually whisk hot pumpkin mixture into eggs, then pour in custard cups. Set pans in oven; carefully pour hot water in pans halfway up sides of cups.
- Bake until custards are set, about 30 minutes.
- Remove cups from pans and cool slightly. Tear off pieces of plastic wrap and press directly over custards to keep a skin from forming. Refrigerate at least 2 hours (can keep up to 3 days).
- To serve, garnish chilled custards with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.1 Kcal (415 kJ) | ||
| Calories from fat | 13.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 2% | |
|---|---|---|---|
| Cholesterol | 48.42mg | 16% | |
| Sodium | 48.89mg | 2% | |
| Potassium | 166.29mg | 4% | |
| Total Carbs | 18.12g | 6% | |
| Sugars | 16.87g | 67% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 94.4 Kcal (395 kJ) | ||
| Calories from fat | 12.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 2% | |
|---|---|---|---|
| Cholesterol | 46.12mg | 16% | |
| Sodium | 46.57mg | 2% | |
| Potassium | 158.41mg | 4% | |
| Total Carbs | 17.26g | 6% | |
| Sugars | 16.07g | 67% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 96mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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