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#1
October 26th, 2004, 09:37 PM
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THANKS to whoever posted the Baked Pumpkin Custard Recipe!!
YUM!
I had one for breakfast today - so good! When I was making them yesterday I didn't think it would work (it seemed too liquidy) - I didn't have 6oz cups so I made 3 larger custards and baked it longer - they are very good! I can't help but eat the whole thing even though it's 2 servings and 12g carbs ! Good warm or cold straight from the fridge! I will be making them again and again until it's past thanksgiving - then I will look for a Christmas-y treat to make! Thank you for sharing the recipe! 
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#2
October 27th, 2004, 12:00 PM
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Can you post recipe?
thanks, bob
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#3
October 27th, 2004, 12:58 PM
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"RadioControlGuy" wrote in message ... Can you post recipe? thanks, bob Baked Pumpkin Custards Makes 6 servings Prep: 15 minutes Bake: 35 minutes Ingredients 5 beaten egg yolks 2 cups half-and-half or light cream 1/3 cup Splenda 1/3 cup canned pumpkin 1 teaspoon pumpkin pie spice 1 teaspoon vanilla 1/8 teaspoon salt Directions 1. In a medium bowl stir together egg yolks, half-and half, Splenda, pumpkin, pumpkin pie spice, vanilla, and salt. Beat until combined, but not frothy. 2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan set on an oven rack. Divide egg mixture among custard cups. Pour boiling water into the baking pan around custard cups to a depth of 1 inch. 3. Bake in a 325 degree F oven about 35 minutes or until a knife inserted near the center comes out clean. Remove cups from water. Cool slightly. Serve warm. Makes 6 servings. Nutritional Information Nutritional facts per serving calories: 166, total fat: 14g, saturated fat: 7g, monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: 207mg, sodium: 89mg, carbohydrate: 6g, total sugar: 0g, fiber: 0g, protein: 5g, vitamin C: 5%, calcium: 14%, iron: 7%
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#4
October 27th, 2004, 01:57 PM
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Dropped 30 wrote:
:: "RadioControlGuy" wrote in message :: ... ::: Can you post recipe? ::: ::: thanks, ::: bob If you post such recipes in their own thread with a header like "REC: Baked Pumpkin Custards" then others, who may not be reading this particular thread, can see it as well. Just a suggestion. Thanks. :: :: :: Baked Pumpkin Custards :: :: Makes 6 servings :: Prep: 15 minutes :: Bake: 35 minutes :: :: Ingredients :: :: 5 beaten egg yolks :: 2 cups half-and-half or light cream :: 1/3 cup Splenda :: 1/3 cup canned pumpkin :: 1 teaspoon pumpkin pie spice :: 1 teaspoon vanilla :: 1/8 teaspoon salt :: :: Directions :: :: 1. In a medium bowl stir together egg yolks, half-and half, Splenda, :: pumpkin, pumpkin pie spice, vanilla, and salt. Beat until combined, :: but not frothy. :: :: 2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan set :: on an oven rack. Divide egg mixture among custard cups. Pour boiling :: water into the baking pan around custard cups to a depth of 1 inch. :: :: 3. Bake in a 325 degree F oven about 35 minutes or until a knife :: inserted near the center comes out clean. Remove cups from water. :: Cool slightly. Serve warm. Makes 6 servings. :: :: Nutritional Information :: Nutritional facts per serving :: calories: 166, total fat: 14g, saturated fat: 7g, monounsaturated :: fat: 4g, polyunsaturated fat: 1g, cholesterol: 207mg, sodium: :: 89mg, carbohydrate: 6g, total sugar: 0g, fiber: 0g, protein: :: 5g, vitamin C: 5%, calcium: 14%, iron: 7%
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#5
October 27th, 2004, 02:50 PM
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"Roger Zoul" wrote in message ... Dropped 30 wrote: :: "RadioControlGuy" wrote in message :: ... ::: Can you post recipe? ::: ::: thanks, ::: bob If you post such recipes in their own thread with a header like "REC: Baked Pumpkin Custards" then others, who may not be reading this particular thread, can see it as well. Just a suggestion. Thanks. yeah - it was posted that way maybe last week - i wasn't writing to post a recipe - i was writing to thank the OP. I mentioned the name. Google isn't that hard a concept is it? :: :: :: Baked Pumpkin Custards :: :: Makes 6 servings :: Prep: 15 minutes :: Bake: 35 minutes :: :: Ingredients :: :: 5 beaten egg yolks :: 2 cups half-and-half or light cream :: 1/3 cup Splenda :: 1/3 cup canned pumpkin :: 1 teaspoon pumpkin pie spice :: 1 teaspoon vanilla :: 1/8 teaspoon salt :: :: Directions :: :: 1. In a medium bowl stir together egg yolks, half-and half, Splenda, :: pumpkin, pumpkin pie spice, vanilla, and salt. Beat until combined, :: but not frothy. :: :: 2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan set :: on an oven rack. Divide egg mixture among custard cups. Pour boiling :: water into the baking pan around custard cups to a depth of 1 inch. :: :: 3. Bake in a 325 degree F oven about 35 minutes or until a knife :: inserted near the center comes out clean. Remove cups from water. :: Cool slightly. Serve warm. Makes 6 servings. :: :: Nutritional Information :: Nutritional facts per serving :: calories: 166, total fat: 14g, saturated fat: 7g, monounsaturated :: fat: 4g, polyunsaturated fat: 1g, cholesterol: 207mg, sodium: :: 89mg, carbohydrate: 6g, total sugar: 0g, fiber: 0g, protein: :: 5g, vitamin C: 5%, calcium: 14%, iron: 7%
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#6
October 27th, 2004, 03:12 PM
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Dropped 30 wrote:
:: "Roger Zoul" wrote in message :: ... ::: Dropped 30 wrote: ::::: "RadioControlGuy" wrote in message ::::: ... :::::: Can you post recipe? :::::: :::::: thanks, :::::: bob ::: ::: If you post such recipes in their own thread with a header like ::: "REC: Baked ::: Pumpkin Custards" then others, who may not be reading this ::: particular thread, can see it as well. Just a suggestion. Thanks. :: :: yeah - it was posted that way maybe last week - i wasn't writing to :: post a recipe - i was writing to thank the OP. I mentioned the name. :: Google isn't that hard a concept is it? :: The thing about Google is you have to know what to google for. Generally, people don't go googling for things they've never heard of. ::: ::: ::::: ::::: ::::: Baked Pumpkin Custards ::::: ::::: Makes 6 servings ::::: Prep: 15 minutes ::::: Bake: 35 minutes ::::: ::::: Ingredients ::::: ::::: 5 beaten egg yolks ::::: 2 cups half-and-half or light cream ::::: 1/3 cup Splenda ::::: 1/3 cup canned pumpkin ::::: 1 teaspoon pumpkin pie spice ::::: 1 teaspoon vanilla ::::: 1/8 teaspoon salt ::::: ::::: Directions ::::: ::::: 1. In a medium bowl stir together egg yolks, half-and half, ::::: Splenda, pumpkin, pumpkin pie spice, vanilla, and salt. Beat ::::: until combined, but not frothy. ::::: ::::: 2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan ::::: set on an oven rack. Divide egg mixture among custard cups. Pour ::::: boiling water into the baking pan around custard cups to a depth ::::: of 1 inch. ::::: ::::: 3. Bake in a 325 degree F oven about 35 minutes or until a ::::: knife inserted near the center comes out clean. Remove cups from ::::: water. Cool slightly. Serve warm. Makes 6 servings. ::::: ::::: Nutritional Information ::::: Nutritional facts per serving ::::: calories: 166, total fat: 14g, saturated fat: 7g, ::::: monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: ::::: 207mg, sodium: 89mg, carbohydrate: 6g, total sugar: 0g, fiber: ::::: 0g, protein: 5g, vitamin C: 5%, calcium: 14%, iron: 7%
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#7
October 27th, 2004, 05:13 PM
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It sounds terrific, I'd love to have it, too!
Katie "RadioControlGuy" wrote in message ... Can you post recipe? thanks, bob
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#8
October 27th, 2004, 06:13 PM
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Thanks for the recipe,going to try it.I have been low carbing for a yr.now
but just joined this group. I a have lost 15 lbs and hope to lose anouther 15. Leykon "Dropped 30" wrote in message et... "Roger Zoul" wrote in message ... Dropped 30 wrote: :: "Roger Zoul" wrote in message :: ... ::: Dropped 30 wrote: ::::: "RadioControlGuy" wrote in message ::::: ... :::::: Can you post recipe? :::::: :::::: thanks, :::::: bob ::: ::: If you post such recipes in their own thread with a header like ::: "REC: Baked ::: Pumpkin Custards" then others, who may not be reading this ::: particular thread, can see it as well. Just a suggestion. Thanks. :: :: yeah - it was posted that way maybe last week - i wasn't writing to :: post a recipe - i was writing to thank the OP. I mentioned the name. :: Google isn't that hard a concept is it? :: The thing about Google is you have to know what to google for. Generally, people don't go googling for things they've never heard of. It's pretty straightforward - he asked me for a recipe - he could have just googled "baked pumpkin custard" in alt.support.diet.low-carb and it would've come up ::: ::: ::::: ::::: ::::: Baked Pumpkin Custards ::::: ::::: Makes 6 servings ::::: Prep: 15 minutes ::::: Bake: 35 minutes ::::: ::::: Ingredients ::::: ::::: 5 beaten egg yolks ::::: 2 cups half-and-half or light cream ::::: 1/3 cup Splenda ::::: 1/3 cup canned pumpkin ::::: 1 teaspoon pumpkin pie spice ::::: 1 teaspoon vanilla ::::: 1/8 teaspoon salt ::::: ::::: Directions ::::: ::::: 1. In a medium bowl stir together egg yolks, half-and half, ::::: Splenda, pumpkin, pumpkin pie spice, vanilla, and salt. Beat ::::: until combined, but not frothy. ::::: ::::: 2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan ::::: set on an oven rack. Divide egg mixture among custard cups. Pour ::::: boiling water into the baking pan around custard cups to a depth ::::: of 1 inch. ::::: ::::: 3. Bake in a 325 degree F oven about 35 minutes or until a ::::: knife inserted near the center comes out clean. Remove cups from ::::: water. Cool slightly. Serve warm. Makes 6 servings. ::::: ::::: Nutritional Information ::::: Nutritional facts per serving ::::: calories: 166, total fat: 14g, saturated fat: 7g, ::::: monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: ::::: 207mg, sodium: 89mg, carbohydrate: 6g, total sugar: 0g, fiber: ::::: 0g, protein: 5g, vitamin C: 5%, calcium: 14%, iron: 7% --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.779 / Virus Database: 526 - Release Date: 10/19/04
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#9
October 27th, 2004, 06:32 PM
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"Roger Zoul" wrote in message ... Dropped 30 wrote: :: "Roger Zoul" wrote in message :: ... ::: Dropped 30 wrote: ::::: "RadioControlGuy" wrote in message ::::: ... :::::: Can you post recipe? :::::: :::::: thanks, :::::: bob ::: ::: If you post such recipes in their own thread with a header like ::: "REC: Baked ::: Pumpkin Custards" then others, who may not be reading this ::: particular thread, can see it as well. Just a suggestion. Thanks. :: :: yeah - it was posted that way maybe last week - i wasn't writing to :: post a recipe - i was writing to thank the OP. I mentioned the name. :: Google isn't that hard a concept is it? :: The thing about Google is you have to know what to google for. Generally, people don't go googling for things they've never heard of. It's pretty straightforward - he asked me for a recipe - he could have just googled "baked pumpkin custard" in alt.support.diet.low-carb and it would've come up ::: ::: ::::: ::::: ::::: Baked Pumpkin Custards ::::: ::::: Makes 6 servings ::::: Prep: 15 minutes ::::: Bake: 35 minutes ::::: ::::: Ingredients ::::: ::::: 5 beaten egg yolks ::::: 2 cups half-and-half or light cream ::::: 1/3 cup Splenda ::::: 1/3 cup canned pumpkin ::::: 1 teaspoon pumpkin pie spice ::::: 1 teaspoon vanilla ::::: 1/8 teaspoon salt ::::: ::::: Directions ::::: ::::: 1. In a medium bowl stir together egg yolks, half-and half, ::::: Splenda, pumpkin, pumpkin pie spice, vanilla, and salt. Beat ::::: until combined, but not frothy. ::::: ::::: 2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan ::::: set on an oven rack. Divide egg mixture among custard cups. Pour ::::: boiling water into the baking pan around custard cups to a depth ::::: of 1 inch. ::::: ::::: 3. Bake in a 325 degree F oven about 35 minutes or until a ::::: knife inserted near the center comes out clean. Remove cups from ::::: water. Cool slightly. Serve warm. Makes 6 servings. ::::: ::::: Nutritional Information ::::: Nutritional facts per serving ::::: calories: 166, total fat: 14g, saturated fat: 7g, ::::: monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: ::::: 207mg, sodium: 89mg, carbohydrate: 6g, total sugar: 0g, fiber: ::::: 0g, protein: 5g, vitamin C: 5%, calcium: 14%, iron: 7%
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#10
October 27th, 2004, 07:06 PM
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Dropped 30 wrote:
:: "Roger Zoul" wrote in message :: ... ::: Dropped 30 wrote: ::::: "Roger Zoul" wrote in message ::::: ... :::::: Dropped 30 wrote: :::::::: "RadioControlGuy" wrote in message :::::::: ... ::::::::: Can you post recipe? ::::::::: ::::::::: thanks, ::::::::: bob :::::: :::::: If you post such recipes in their own thread with a header like :::::: "REC: Baked :::::: Pumpkin Custards" then others, who may not be reading this :::::: particular thread, can see it as well. Just a suggestion. :::::: Thanks. ::::: ::::: yeah - it was posted that way maybe last week - i wasn't writing ::::: to post a recipe - i was writing to thank the OP. I mentioned the ::::: name. Google isn't that hard a concept is it? ::::: ::: ::: The thing about Google is you have to know what to google for. ::: Generally, people don't go googling for things they've never heard ::: of. :: :: It's pretty straightforward - he asked me for a recipe - he could :: have just googled "baked pumpkin custard" in :: alt.support.diet.low-carb and it would've come up Well, in that case, I agree. But many people won't bother to google for some reason. Generally, it does save time if you think to google ahead of time. My response was based on my own POV. I didn't see the recipe (well, I don't remember seeing it) and I like to collect recipes, even if I don't intend to use them right away. I'll give them to my mom who likes to cook more than I do. :: ::: ::: :::::: :::::: :::::::: :::::::: :::::::: Baked Pumpkin Custards :::::::: :::::::: Makes 6 servings :::::::: Prep: 15 minutes :::::::: Bake: 35 minutes :::::::: :::::::: Ingredients :::::::: :::::::: 5 beaten egg yolks :::::::: 2 cups half-and-half or light cream :::::::: 1/3 cup Splenda :::::::: 1/3 cup canned pumpkin :::::::: 1 teaspoon pumpkin pie spice :::::::: 1 teaspoon vanilla :::::::: 1/8 teaspoon salt :::::::: :::::::: Directions :::::::: :::::::: 1. In a medium bowl stir together egg yolks, half-and half, :::::::: Splenda, pumpkin, pumpkin pie spice, vanilla, and salt. Beat :::::::: until combined, but not frothy. :::::::: :::::::: 2. Place six 6-ounce custard cups in a 13x9x2-inch baking :::::::: pan set on an oven rack. Divide egg mixture among custard :::::::: cups. Pour boiling water into the baking pan around custard :::::::: cups to a depth of 1 inch. :::::::: :::::::: 3. Bake in a 325 degree F oven about 35 minutes or until a :::::::: knife inserted near the center comes out clean. Remove cups :::::::: from water. Cool slightly. Serve warm. Makes 6 servings. :::::::: :::::::: Nutritional Information :::::::: Nutritional facts per serving :::::::: calories: 166, total fat: 14g, saturated fat: 7g, :::::::: monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: :::::::: 207mg, sodium: 89mg, carbohydrate: 6g, total sugar: 0g, fiber: :::::::: 0g, protein: 5g, vitamin C: 5%, calcium: 14%, iron: 7%
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