Pumpkin Custard
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 cups non fat milk
- 1 can (16 ounces) pumpkin
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 1 teaspoon vanilla
Pumpkin Custard
Featured in the Honolulu Star-Bulletin on April 12, 2006.
Ingredients:
Directions:
- In a 1 1/2- to 2-quart sauce pan, mix sugar, and cornstarch.
- Stir in non fat milk, pumpkin, and nutmeg.
- While stirring mixture, bring to a boil over medium-high heat.
- Remove from heat and whisk in egg whites.
- Return to heat and cook, stirring, just until the mixture bubbles and begins to thicken.
- Remove from heat and add vanilla.
- If desired, strain custard through a fine strainer.
- Serve hot or warm.
Makes about 4 1/2 cups.
Approximate nutrient analysis per 1/2 cup serving:
140 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 0 g fiber, 16 g sugar, 4 g protein
