 |
| Pumpkin Custard By The Righteous Kitchen |
This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.
I'm on my fourth batch of Pumpkin Custard. I kept tweeking the recipe, until I had the calories under 100, per serving; without sacrificing taste.
I'm not a big fan of artificial sweeteners. I use Clover Valley (Dollar General) Stevia Packets. I use canned evaporated milk, but no non fat. The non fat evaporated milk didn't set quite as thick, as I liked. Also the calories were higher with the non fat milk. Brown sugar gives more flavor, and goes well with the warm spices.
The calorie totals are without the whipped cream. If you want whipped cream, just sweeten heavy whipping cream, with a packet of stevia. I like that this recipe satisfies the sweet tooth, while providing nutrition.
I'm not a big fan of artificial sweeteners. I use Clover Valley (Dollar General) Stevia Packets. I use canned evaporated milk, but no non fat. The non fat evaporated milk didn't set quite as thick, as I liked. Also the calories were higher with the non fat milk. Brown sugar gives more flavor, and goes well with the warm spices.
The calorie totals are without the whipped cream. If you want whipped cream, just sweeten heavy whipping cream, with a packet of stevia. I like that this recipe satisfies the sweet tooth, while providing nutrition.
Are you a fan of all things pumpkin? I know I am!
Try Pumpkin Chocolate Chip Cheesecake Bread, that doubles up on the cheesecake!
This Pumpkin Cheesecake is a must for Thanksgiving!
PUMPKIN CUSTARDINGREDIENTS:
1/3 Cup brown sugar
1 Teaspoon cinnamon
1/2 Teaspoon allspice
1/2 Teaspoon ground ginger
2 Packets Clover Valley Stevia
1 (15 ounce) Can pumpkin
2 Eggs
1 (12 ounce) Can evaporated milk
DIRECTIONS:
In a large mixing bowl, stir brown sugar, spices, and stevia. Whisk in pumpkin. Add eggs, blending well. Whisk in evaporated milk, blending well. Pour into 9 custard dishes. Bake at 350 for 30 minutes, or until set. Let cool to room temperature. Cover, and refrigerate, until ready to serve. 95 calories per serving.
WHIPPED TOPPING
INGREDIENTS:
2/3 Cup heavy whipping cream
1 Clover Valley Stevia packet
DIRECTIONS:
Whip to stiff peaks. Spread over cooled custard. Sprinkle with cinnamon.
Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.
No comments:
Post a Comment