Pumpkin Maple Custard
1hr 35mins
1 soufflé cup
Appropriate for
Diets
- dairy-free
- gluten-free
- halal
- kosher
- low-calorie
- low-cholesterol
- low-fat
- low-phosphorus
- low-potassium
- low-protein
- low-sodium
- nut-free
- vegetarian
Ingredients
- 1½ 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
Prep
20mins
Cook
1hr 15mins
Total
1hr 35mins
- 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.
Meal types
Nutritional information
- Calories 141
- Carbohydrates 29 g
- Dietary Fiber 1.4 g
- Protein: 3 g
- Fat 2.3 g
- Saturated Fat 0.7 g
- Sodium 21 mg
- Potassium 129 mg
- Phosphorus 52 mg
- Calcium 73 mg