Monday, January 09, 2006

New Comfort Food Recipe: Splendad Pumpkin Custard

This isn't much of a foodie blog, there's only been two recipes in the over 3 1/2 years so far --- Fowl Flesh in Grimy Green Guts with Toadstools and Splendad Rhubarb Crisp. Now I've a third for guilt-free enjoyment.

Splendad Pumpkin Custard

Preheat oven to 450 degrees F.

4 large eggs
2 cups evaporated skim milk (or evaporated whole milk, or half-and-half, or etc., according to desired fatty caloric naughtiness)
1 2/3 cup Splenda granular
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 15-ounce cans pumpkin puree (plain pumpkin, not "pumpkin pie ....")

In large bowl, beat eggs (don't need a mixer, a fork will do just fine) until well blended, add the evaporated milk and beat it up good. In another bowl, mix Splenda with the spices, being sure spices are evenly distributed in the Splenda. Then add the Splenda mixture to the eggs and milk, continuously beating the mixture to prevent lumps. When thouroughly blended, add both cans of pumpkin and stir until completely integrated and smooth. Pour into 2-quart glass casserole dish and bake at 450 degrees F for 15 minutes, then, without peeking, turn the oven temperature down to 350 degrees F and bake 55-60 minutes, until a knife inserted in the center comes out clean. Remove from oven and cool on a rack for at least 15 minutes. May be served warm or refrigerated.

Enjoy! Feedback appreciated.


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