*  Exported from  MasterCook  *
 
                              Pumpkin Custard
 
 Recipe By     : Catering Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cups          low-fat milk
      1/2  cup           canned pumpkin
      1/3  cup           packed brown sugar
    2      tablespoons   reduced-calorie
                         maple-flavored syrup
    1      teaspoon      ground cinnamon
      1/4  teaspoon      ground ginger
    2                    eggs
    4                    egg whites
      1/3  cup           raisins
      1/2  cup           water
    2      tablespoons   reduced-calorie
                         maple-flavored syrup
 
 Heat oven to 350 degrees.  Heat milk in heavy 1-quart saucepan until hot but
 not boiling.  Mix pumpkin, brown sugar, 2 tablespoons syrup, the cinnamon,
 ginger, eggs and egg whites in large bowl until smooth.  Beat in hot milk.
 Divide evenly among 6 ungreased 10-ounce custard cups.  Place cups in
 rectangular pan, 13 X 9 X 2 inches, on oven rack.  Pour very hot water into
 pan to within 1 inch of tops of cups.  Bake 30 to 35 minutes or until knife
 inserted halfway between center and edge comes out clean; cool.  Cook
 remaining ingredients over medium heat until raisins are soft.  Serve over
 custard.  6 servings
 
 Converted by MC_Buster.
 
 
 
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