Pumpkin-Praline Custards

recipe
Substituting soy milk for dairy milk in custards and puddings is a tasty way to increase beneficial soy protein in your diet. A crunchy topping of crumbled praline adds a festive touch to this homey dessert, but it's just as good without it.

Yield:

6 servings (serving size: 1 custard and about 1 tablespoon praline)

Recipe from

Nutritional Information

Calories 220
Fat 6.2 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 1.7 g
Protein 5.7 g
Carbohydrate 37 g
Fiber 1.7 g
Cholesterol 71 mg
Iron 1 mg
Sodium 235 mg
Calcium 101 mg

Ingredients

1 1/2 cups vanilla soy milk
3/4 cup canned pumpkin
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 large egg whites
Cooking spray
1/4 cup sugar
2 tablespoons water
1/4 cup chopped pecans

Preparation

1. Preheat oven to 325°.

2. Combine first 9 ingredients in a bowl; stir well with a whisk. Divide pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9–inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan; cool completely on a wire rack. Cover and chill at least 3 hours.

3. Combine 1/4 cup sugar and 2 tablespoons water in a small skillet. Cook over medium-high heat 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
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