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Pumpkin Custard

December 10th, 2011 at 12:55 pm

I got this recipe from Slow Carb for Life, but made some changes to it. It turned out really well, I loved it. The original recipe used a bunch of individual spices and I substituted 2 tsps of Pumpkin Pie spice mix. It originally called for rum extract and I used caramel instead and it originally called for 1 cup of the pumpkin, I used the whole can before I saw it was just the one cup, I liked it as is, so will continue to use the whole can.

Pumpkin Custard - very good

1 cups heavy cream
12 packets Splenda
2 caps Caramel extract
4 large egg yolks
1 can pumpkin
2 tsp pumpkin pie spice mix
tsp salt

1. Preheat oven to 325 degrees

2. In a large saucepan, whisk together the cream, caramel extract, spices and Splenda. Heat over medium heat until steam rises and bubbles form around the edges. Remove from heat, whisking every minute or so to keep blended.

3. In a large bowl, whisk the egg yolks until light and fluffy. Add pumpkin and whisk to blend. Very slowly add the warm cream mixture to the egg mixture until well blended.

4. Pour into 8 small ramekins or individual custard cups. Fill a large roasting pan with of water and place the 8 dessert dishes in the water bath. Put the roasting pan in the oven and bake for 30 - 40 minutes, until just set. The mixture will appear slightly soft in the middle.

5. Carefully remove ramekins from pan, making sure not to get any water in the custards, and place on a wire rack to cool. Place in fridge for 2 - 3 hours before serving.

6. Serve with a small dollop of whipped cream.

Totals don't include the whipped cream.

Calories: 207
Carbs: 8
Net Carbs: 6.5

I tasted it when it came out of the oven to see if it was good and I liked it so much I didn't wait for it to cool, but ate the whole ramekin while it was hot and almost soupy still. Smile I had another one that had been cooled today and I think I may like it warm better, either way it was very good.

I used the Kroger brand of pumpkin. It was only $1.25/can. It's very hard to find anything but Libby pumpkin around here, which I don't find as good. I tried the Farmer's Market organic brand, but thought it was really loose and not as firm as I liked. So far this Kroger brand is the best I've found, and it's the cheapest too. I'm hoping they still have some next time I go to King Soopers and I'll stock up. For some reason after it's very hard to find canned pumpkin around here except during the fall/winter. I like pumpkin year around.

I finished reading my book Hunting Julian by Jacquelyn Frank. Paranormal - good.

1 Responses to “Pumpkin Custard”

  1. DeniseNTexas Says:

    Thank you for this! I'm a Type 1.5, pump wearing diabetic who is always on the lookout for good sounding, low(er) carb recipes and this fits that bill nicely. Smile I make something similar but with fewer ingredients and yours sounds better!

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