Pumpkin Maple Custard

Appropriate for:
CKD

Serves 8

Ingredients

1 ½ cups soy milk
1 cup (7.5 oz) canned pumpkin
3 egg yolks
⅓ cup of sugar
¾ teaspoon pumpkin pie spice
1 teaspoon of maple syrup

Directions

Heat soy milk in the microwave to a simmer, mix egg yolks and sugar together and then mix all ingredients together except the maple syrup. Pour mixture into slightly oiled soufflé cups filling them ½ to ⅔ full. Place soufflé cups in a baking dish. Pour hot water in the baking pan until the water depth is ½ way up the sides of the soufflé cups. Bake at 325° for 1 hour to 1 hour 10 minutes. The custard should be firm when you jiggle. Cool completely. Warm maple syrup and drizzle over the top before serving.

Analysis

Calories 88
Total fat 2.6 g
Saturated fat 0.8 g
Monounsaturated fat 0.9 g
Polyunsaturated fat 0.6 g
Cholesterol 76.9 mg
Calcium 35 mg
Sodium 29 mg
Phosphorus 60 mg
Potassium 128.7 mg
Carbohydrates 13.6 g
Fiber 1.5 g
Sugar 10 g
Protein 3.4g

Attribution: