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Pumpkin Coconut Custards

Diet.Chef's picture
  Eggs 2 , slightly beaten
  Skim milk 1 Cup (16 tbs)
  Pumpkin 3⁄4 Cup (12 tbs) (canned)
  Honey 1⁄4 Cup (4 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Coconut 1⁄4 Cup (4 tbs), flaked (toasted)

1. Preheat oven to 325° F.
2. In medium bowl, beat together eggs and skim milk; add pumpkin, stirring to blend well. Stir in honey, vanilla extract, ginger and nutmeg.
3. Divide mixture among four 10-ounce custard cups or individual souffle dishes. Set in large shallow roasting pan. Pour boiling water into pan to depth of 3/4 inch.
4. Bake for 45 minutes or until knife inserted in center of custard comes out clean. Remove custards from pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 560 Calories from Fat 154

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 9.7 g48.4%

Trans Fat 0 g

Cholesterol 427.6 mg142.5%

Sodium 269.1 mg11.2%

Total Carbohydrates 84 g28.1%

Dietary Fiber 2.7 g10.7%

Sugars 77.3 g

Protein 22 g44.7%

Vitamin A 138.6% Vitamin C 18.8%

Calcium 36.7% Iron 19.3%

*Based on a 2000 Calorie diet

Pumpkin Coconut Custards Recipe