Baked Pumpkin Custards

Individual Baked Pumpkin Custards Favorites

Course: desserts
POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy


Each one of these custards comes in its own ramekin for easy portion control. They're spicy and sweet, spread with a creamy yogurt topping.


Details Read all reviews (4) Ingredients

1 pound(s) canned pumpkin, solid, not puree

Custard Seasonings
4 large egg(s)
4 large egg white(s)
1/2 cup(s) fat-free skim milk
1/2 cup(s) fat-free evaporated milk
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
2 tsp vanilla extract
1 tsp ground cinnamon,

Topping
2 cup(s) plain fat-free yogurt, Greek-variety recommended
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Instructions
Preheat oven to 325ºF.


To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.


Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard — if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.


Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.


When custards are cool, top each with about 1/4 cup of yogurt mixture; serve. Yields 1 custard per serving.
Notes
You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.