Recipe Redux – Pumpkin Custard
|October 21, 2012||Filled under Recipe Redux, Recipe Remake, Recipes: Cookies, Desserts, Recipes: Vegetables|
It’s time for this month’s Recipe Redux dietitian blogger cooking challenge. Each month a different theme is presented and we must come up with a food related to that theme. This month’s challenge: Orange You Glad It’s Fall? featuring foods made with the autumn color of orange. Vegetables that have an orange color are a giveaway that they contain the antioxidant beta-carotene. This is a plant caroteniod that is converted to Vitamin A.
While there are many orange vegetables out there (carrots, sweet potatoes, various types of squash, sweet peppers, etc) the main autumn vegetable that sticks out in my mind is PUMPKIN!
While I no longer eat pumpkin pie since having WLS 8 years ago I have a new found love of pumkin custard. When I first began baking custard I had to make a few changes to all of the recipes I found. Most used milk or some type of cream and sugar. Both of these items are a sure recipe for a hypoglycemic reaction for me. I replaced the milk/cream with almond milk and the sugar with Splenda for Baking. The addition of pumpkin firms the custard up and gives it a texture that reminds me of pumpkin pie.
- 4 large eggs
- 2½ cups almond milk
- ½ cup Splenda for Baking
- 1 cup canned or fresh pumpkin
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- pinch of salt
- Preheat oven to 350 F.
- Place 6 custard cups or ramekins in a large pan and set aside.
- In a large bowl whisk together all the ingredients.
- Divide evenly among the custard cups.
- Pour enough hot water into the bottom of the large pan so the water level is about half way up the side of the custard cups.
- Bake for 25 to 35 minutes or until the custard is set in the center and when a knife is inserted it comes out clean.
- Remove the custard cups carefully from the water bath and set aside to cool.
- Serve chilled.
This custard can also be made using mashed sweet potatoes. Looking for a plain custard? Omit the pumpkin, cinnamon and nutmeg and increase the vanilla extract to 2 teaspoons to make a wonderful vanilla egg custard.
Mmmmm….pumpkin! Why not stop by and check out some of the other great Orange themed recipes posted below: