Pumpkin Custard/Pudding
Source of Recipe
Jacki's Kitchen
Recipe Introduction
I like it best when it is cold. Hope you like it.
Jacki
List of Ingredients
1/4 tsp salt
2 tbsp gluten (in the grocery store with the specialty flowers)
1 tsp xanthum gum (in the grocery store with the specialty flours)
1/4 tsp baking powder
1/4 tsp stevia powder (for additional sweetener. I think it needs this and stevia has no carbs I think. Get it in the health food section)
2 tsp cinnamon
1 tsp mace
(set aside)
*1/2 cup water
*1/2 cup cream cheese
*1/4 cup heavy cream
6 eggs
1 cup sugarless davinci syrup (I used toasted hazelnut)
1 15oz can pumpkin
1/2 tsp vanilla (unless you use the vanilla davinci)Recipe
Blend first three ingredients till smooth. Beat eggs thouroughly and add to the cream mix. Mix in each of the next ingredients till all is blended. Add dry mixture and blend blend blend.
Preheat oven to 350*
spray 8 custard cups (coffee mugs work great too. Haha) and set into oblong glass baking dish. Ladle 2/3 cup of mixture into each cup. Set into oven and add hot water to the baking dish to the level of your custards. Or as close as your dish will allow.
Bake 40 minutes or until knife comes out clean. Remove from oven and remove cups from hot water to cool.
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