*  Exported from  MasterCook  *

                             Pumpkin Custard

Recipe By     : Catering Site
Serving Size  : 1    Preparation Time :0:00
Categories    : To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          low-fat milk
     1/2  cup           canned pumpkin
     1/3  cup           packed brown sugar
   2      tablespoons   reduced-calorie
                        maple-flavored syrup
   1      teaspoon      ground cinnamon
     1/4  teaspoon      ground ginger
   2                    eggs
   4                    egg whites
     1/3  cup           raisins
     1/2  cup           water
   2      tablespoons   reduced-calorie
                        maple-flavored syrup

Heat oven to 350 degrees.  Heat milk in heavy 1-quart saucepan until hot but
not boiling.  Mix pumpkin, brown sugar, 2 tablespoons syrup, the cinnamon,
ginger, eggs and egg whites in large bowl until smooth.  Beat in hot milk.
Divide evenly among 6 ungreased 10-ounce custard cups.  Place cups in
rectangular pan, 13 X 9 X 2 inches, on oven rack.  Pour very hot water into
pan to within 1 inch of tops of cups.  Bake 30 to 35 minutes or until knife
inserted halfway between center and edge comes out clean; cool.  Cook
remaining ingredients over medium heat until raisins are soft.  Serve over
custard.  6 servings

Converted by MC_Buster.



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