niapage
New member
To me, baked custard is definitely a "comfort food." I can eat these custards anytime of the day. I especially like them for breakfast - it's a quick breakfast that provides your protein and calcium.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Check out all of Linda's Puddings, Creams, and Custard Recipes.
LOW FAT BAKED PUMPKIN CUSTARD (Note use SPLAENDA instead of SUGAR)!
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6 eggs
1/2 cup sugar*
1 (15-ounce) can pumpkin
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or cinnamon for garnish, optional
* The amount of eggs used can vary according to your needs. When I make the custard for dessert, I usually use 4 eggs. When making for breakfast, I increase the recipe to 6 eggs.
** If you are on a sugar-free diet or just trying to lose weight, substitute Splenda for the sugar.
Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
Definition of Water Bath or Bain-Marie (bahn mah-REE) - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter.
Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
In a large bowl, beat eggs slightly; add sugar, pumpkin, salt, cinnamon, ginger, and cloves and beat until combined. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to a week.
Makes 8 servings (depending on size of custard cups).
Baked Pumpkin Custard - Nutritional Information
I can not guarantee the accuracy of the below information. All information is intended for your general knowledge only
and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical
care for any specific health issues and consult your physician before starting a new fitness regimen.
Item
Amount Fat Grams Calories WW Points
eggs, large 6 36 474 12
sugar 1/2 cup (4 oz) 0 385 8
Splenda 1/2 cup (4 oz) 0 0 0
pumpkin 15 oz can 1 164 3
milk, skim 3 cups 1 240 5
Recipe Totals 38 1263 28
Recipe Makes 6 servings
Per Serving with sugar - 6 Fat Grams, 210 calories, 5 WW Points
Per Serving with Splenda - 6 Fat Grams, 183 calories, 3 WW Points
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Check out all of Linda's Puddings, Creams, and Custard Recipes.
LOW FAT BAKED PUMPKIN CUSTARD (Note use SPLAENDA instead of SUGAR)!
--------------------------------------------------------------------------------
6 eggs
1/2 cup sugar*
1 (15-ounce) can pumpkin
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or cinnamon for garnish, optional
* The amount of eggs used can vary according to your needs. When I make the custard for dessert, I usually use 4 eggs. When making for breakfast, I increase the recipe to 6 eggs.
** If you are on a sugar-free diet or just trying to lose weight, substitute Splenda for the sugar.
Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
Definition of Water Bath or Bain-Marie (bahn mah-REE) - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter.
Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
In a large bowl, beat eggs slightly; add sugar, pumpkin, salt, cinnamon, ginger, and cloves and beat until combined. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to a week.
Makes 8 servings (depending on size of custard cups).
Baked Pumpkin Custard - Nutritional Information
I can not guarantee the accuracy of the below information. All information is intended for your general knowledge only
and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical
care for any specific health issues and consult your physician before starting a new fitness regimen.
Item
Amount Fat Grams Calories WW Points
eggs, large 6 36 474 12
sugar 1/2 cup (4 oz) 0 385 8
Splenda 1/2 cup (4 oz) 0 0 0
pumpkin 15 oz can 1 164 3
milk, skim 3 cups 1 240 5
Recipe Totals 38 1263 28
Recipe Makes 6 servings
Per Serving with sugar - 6 Fat Grams, 210 calories, 5 WW Points
Per Serving with Splenda - 6 Fat Grams, 183 calories, 3 WW Points
