Speaking of recipes

does anyone remember the LC Pumpkin Custard recipe? If you know where to
find it can you post it please.

I get in the mood for pumpkin LOL

"Alice Faber" wrote in message
...
In article ,
"nanner" wrote:

does anyone remember the LC Pumpkin Custard recipe? If you know where to
find it can you post it please.

I get in the mood for pumpkin LOL

Just make the recipe for pumpkin pie on the can of pureed pumpkin with
the following modifications: no crust, cream instead of sweetened
condensed milk, Splenda instead of sugar.

thanks, that sounds good. is that what it was? i made it in small ramekins
and baked it.

--
"and the snark alert level has reached "fuschia""
---zig zigalo homes in on the meat of the matter

"nanner" wrote in message
...
does anyone remember the LC Pumpkin Custard recipe? If you know where to
find it can you post it please.

I get in the mood for pumpkin LOL

From ASDLC archives - Steve

---------- Forwarded message ----------
From: (Bridget M.)
Date: Mar 6 2002, 1:28 pm
Subject: A bit of cooking
To: alt.support.diet.low-carb


In article ,


(Renee) writes:
Hi Bridget. Could I get your recipe for thepumpkincustard? I have
been lcing for about 7 weeks now and am starting to branch out and
experiment with cooking different things. I haven't lost all that
much weight but am satisfied that this is the way to go. Since it is
a WOL I will need to build a recipe file for lcing. Thanks.

Here's a recipe for one serving. When I make it with the whole 29 ounce can
ofpumpkin, I use only 4 eggs, and 1/2 cup cream. Sometimes I put in ginger
and
cloves.

1/2 cup pureedpumpkin
1 tablespoon heavy cream
1/2 teaspoon cinnamon (more if desired)
1 egg

Beat together all ingredients. Add a little sweetener if desired. (I prefer
no
sweetener.) Butter a largecustardcup. Sprinkle with sliced almonds.
Putpumpkinmixture incustardcup. Sprinkle with nutmeg for decoration. Place
in a
hot water bath and bake for 35-40 minutes at 350° until a knife inserted
near
center comes out clean. (Can be microwaved, I have no idea of the time.)

11.8 g. carb, 4.1 g. fiber

...
Bridget M.
CAD 2/94LC7/01

"Scionyx" wrote in message
. ..

"nanner" wrote in message
...
does anyone remember the LC Pumpkin Custard recipe? If you know where to
find it can you post it please.

I get in the mood for pumpkin LOL

From ASDLC archives - Steve

---------- Forwarded message ----------
From: (Bridget M.)
Date: Mar 6 2002, 1:28 pm
Subject: A bit of cooking
To: alt.support.diet.low-carb


In article ,


(Renee) writes:
Hi Bridget. Could I get your recipe for thepumpkincustard? I have
been lcing for about 7 weeks now and am starting to branch out and
experiment with cooking different things. I haven't lost all that
much weight but am satisfied that this is the way to go. Since it is
a WOL I will need to build a recipe file for lcing. Thanks.

Here's a recipe for one serving. When I make it with the whole 29 ounce
can ofpumpkin, I use only 4 eggs, and 1/2 cup cream. Sometimes I put in
ginger and
cloves.

1/2 cup pureedpumpkin
1 tablespoon heavy cream
1/2 teaspoon cinnamon (more if desired)
1 egg

Beat together all ingredients. Add a little sweetener if desired. (I
prefer no
sweetener.) Butter a largecustardcup. Sprinkle with sliced almonds.
Putpumpkinmixture incustardcup. Sprinkle with nutmeg for decoration. Place
in a
hot water bath and bake for 35-40 minutes at 350° until a knife inserted
near
center comes out clean. (Can be microwaved, I have no idea of the time.)

11.8 g. carb, 4.1 g. fiber

..
Bridget M.
CAD 2/94LC7/01



thanks! and a single serving! JOY!!

On Jun 7, 2:44 pm, "nanner" wrote:
does anyone remember the LC Pumpkin Custard recipe? If you know where to
find it can you post it please.

I get in the mood for pumpkin LOL

Debbie's pumpkin custard recipe is he

http://ornery-geeks.org/text/cooking...kincustard.asp

"nanner" wrote in message
...
does anyone remember the LC Pumpkin Custard recipe? If you know where to
find it can you post it please.

I get in the mood for pumpkin LOL


Here is the one that I like
I got it off of this group in Oct 2004. I have no idea who originally
posted 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%

I posted this yesterday but it never showed up on my news server. Please
forgive if it is a duplicate.

I got this from this group in Oct 2004.



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%





"nanner" wrote in message
...
does anyone remember the LC Pumpkin Custard recipe? If you know where to
find it can you post it please.

I get in the mood for pumpkin LOL

"Carp" wrote in message
...
I posted this yesterday but it never showed up on my news server. Please
forgive if it is a duplicate.

I got this from this group in Oct 2004.



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%



thanks - i think this is it