Egg Free Pumpkin Custard
Ingredients: [‘dark brown sugar’, ‘dark brown sugar’, ‘cornstarch’, ‘canned pumpkin’, ‘canned pumpkin’, ‘canned pumpkin’, ‘skim milk’, ‘2%25 low-fat milk’, ‘vanilla extract’, ‘clove’, ‘cinnamon’, ‘ginger’, ‘nutmeg’]
Quantity of Ingredients: [“4 tablespoons dark brown sugar”,”2 teaspoons dark brown sugar”,”4 tablespoons cornstarch”,”3/4 cup canned pumpkin”,”1 tablespoon canned pumpkin”,”1 teaspoon canned pumpkin”,”1 cup skim milk”,”1/2 cup 2% low-fat milk”,”1 1/2 teaspoons vanilla extract”,”1 teaspoon clove”,”1 1/3 teaspoons cinnamon”,”1 1/4 teaspoons ginger”,”1 teaspoon nutmeg”]
Number of Servings: 4
Steps: [‘Mix and whisk dry ingredients.’, ‘Combine milk and pumpkin.’, ‘Combine wet and dry ingredients.’, ‘Stir and whisk to get spices to spread.’, ‘Pour into prepared ramekins.’, ‘Bake at 350 for 45 minutes.’, ‘Let cool and refrigerate for at least 6 hours or overnight.’, ‘Best served with a dollop of whipped cream, because this has some kick! Good for several days.’]