Pumpkin Custard
Source of Recipe
Low-carb friends
Recipe Introduction
Hints:
1. For the water bath I use a large roasting pan with some hot water in it and set my custard pan into the water.
2. The pancake syrup is optional but adds a brown sugar flavor which we like best.
3. I taste it before baking to adjust for sweetness.
List of Ingredients
8 eggs
1/4 c. sugar free pancake syrup
1/2 of a 15 oz. can pumpkin
1 1/2 t. cinnamon
pinches of cloves and nutmeg
4 c. cream/water mixture or CarbCountdown milk
1 t. salt
1 t. vanilla
sweetener to equal 1 c. sugar or to taste
Recipe
Beat the eggs really good, then beat in syrup, pumpkin, spices, salt, vanilla and sweetener. Stir in cream/water or milk.
Pour into a 7x11 pan and bake in a water bath at 325 degrees for 50 minutes or until set.
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