Sugar Free Pumpkin Custard |
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Prep Time: 13 Minutes Cook Time: 50 Minutes |
Ready In: 63 Minutes Servings: 5 |
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my grandmother is diabetic and i watch what i eat. i saw this recipe , but i modified my version a bit. Ingredients:
1 egg |
1 egg white |
10 (1 g) packets equal sugar substitute |
300 g canned pumpkin or 300 g pumpkin puree |
177 ml evaporated milk |
1 teaspoon cinnamon |
Directions:
1. Put pumpkin and evaporated milk in mixing bowl.
2. Break an egg and egg white into the mixture.
3. With mixer or wooden spoon, beat mixture until smooth.
4. Add the cinnamon.
5. Mix well.
6. Pour into custard cups.
7. Place water inside casserole pan and put custard cups inches.
8. Bake 15 minutes at 425°F.
9. Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
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