1 Cup / 250 mL Sugar, divided
2 Eggs
2 Egg Whites
3/4 teas. / 4 mL Watkins Vanilla, Original
Double-Strength
1-1/2 teas. / 7.5 mL Watkins
Pumpkin Pie Spice
1-3/4 Cups / 440 mL 1% Milk
1-1/2 Cups / 375 mL Mashed Cooked or Canned Pumpkin
Place 1/2 cup / 125 mL sugar in heavy medium-size
skillet. To caramelize, stir with a wooden spoon over medium-high heat until melted and
beginning to boil — syrup will be a medium brown. Quickly pour hot syrup into 6
custard cups, tipping cups quickly until sugar coats bottom of cups; set aside.
Combine remaining 1/2 cup / 125 mL sugar, eggs, egg
whites, vanilla, Watkins
Pumpkin Pie Spice Spice and milk in a medium bowl; beat until sugar
is dissolved. Add pumpkin and beat until smooth. Pour into prepared cups; place cups in a
large shallow pan. Add hot water to pan to a depth of 1 inch / 2.5 cm. Bake at 325ºF. /
165ºC. for 1 hour or until a knife inserted near center comes out clean. Remove cups from
water; let cool. Cover and chill 2 hours.
To serve, loosen edges of custard with a knife or rubber
spatula. Place a dessert plate upside down on top of cup, invert custard onto plate.
Drizzle any remaining syrup over custard. Makes 6 servings.
Nutritional Information Per Serving:
Calories 210, Protein 6g, Carbohydrates 42g, Sodium 80mg, Fat 3g, Saturated fat 1g,
Cholesterol 74mg, Dietary fiber 1g
About Watkins Vanilla
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