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.

Recipe by Oxmoor House August 2011


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

  • 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.

  • 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.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

220 calories; fat 6.2g; saturated fat 0.9g; mono fat 2.9g; poly fat 1.7g; protein 5.7g; carbohydrates 37g; fiber 1.7g; cholesterol 71mg; iron 1mg; sodium 235mg; calcium 101mg.