Pumpkin-Praline Custards

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 5.7g
  • Carbohydrate: 37g
  • Fiber: 1.7g
  • Cholesterol: 71mg
  • Iron: 1mg
  • Sodium: 235mg
  • Calcium: 101mg

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. 1. Preheat oven to 325°.
  2. 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. 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.
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