You are here

Pumpkin Coconut Custards

Diet.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

Rate It

Your rating: None
4
Average: 4 (16 votes)