Pumpkin Custard Cups

Name: Pumpkin Custard Cups
Ingredients: 1 3/4 c. low-fat milk; 1/2 c. canned pumpkin; 1/3 c. packed brown sugar; 2 Tbsp. reduced-calorie maple syrup; 1 tsp. ground cinnamon; 1/4 tsp. ground ginger; 2 eggs; 4 egg whites; 1/2 c. water; 1/3 c. raisins; 2 Tbsp. reduced-calorie maple syrup

11 ingredients

7 steps

Ingredients

1 3/4 c. low-fat milk
1/2 c. canned pumpkin
1/3 c. packed brown sugar
2 Tbsp. reduced-calorie maple syrup
1 tsp. ground cinnamon
1/4 tsp. ground ginger
2 eggs
4 egg whites
1/2 c. water
1/3 c. raisins
2 Tbsp. reduced-calorie maple syrup

Directions

1

Heat oven to 350°.
2

Heat milk in heavy 1-quart saucepan until hot, but not boiling.
3

Mix pumpkin, brown sugar, 2 tablespoons syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth.
4

Beat in hot milk.
5

Divide evenly among 6 ungreased 10-ounce custard cups.
6

Place cups in rectangular pan, 13 x 9 x 2-inches, on oven rack.
7

Pour very hot water into pan to within 1-inch of tops of cups.