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Custard: Spicy Pumpmkin Custards

Source of Recipe

Cooking Light, Jan/Feb 1994, page 73


List of Ingredients

1/3 c Sugar
2 tb Honey
1 1/2 ts Ground cinnamon
1 t Ground allspice
2 Eggs
12 oz Evaporated skimmed milk, (1 -can)
16 oz Mashed cooked pumpkin, (1 -can)
1/2 c Reduced-calorie frozen -whipped topping, thawed


Recipe

Combine first 7 ingredients in a large bowl; beat at low speed of an electric mixer until smooth. Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups.

Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until set. Remove ramekins from pans; let cool. Yield: 8 servings.

Serving Ideas : Serve at room temperature.

NOTES : Top each serving with 1 tablespoon whipped topping.