Pumpkin Custards

Ainesosat

• 3/4 cup evaporated skim milk
• 2 isoa egg whites
• 0,12 tsp allspice
• 1/2 tl ground cinnamon
• 1 hyppysellinen salt
• 0,12 tl ginger
• 1 cup pumpkin, canned
• 9 tl sugar

Ohjeet

1. In a medium mixing bowl, beat egg whites till foamy.
2. Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger, allspice and salt.
3. Place four 6 ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into cups.
4. Place the baking pan containing the cups on the oven rack. Pour boiling water around custard cups in baking pan to depth of 1".
5. Bake in a 325° F (160° C) oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.
6. Remove custard cups from water. Serve warm or chilled. If desired, garnish with fat free dessert topping.