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Praline Caramel Pumpkin Custard Recipe
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Praline Caramel Pumpkin Custard
1 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon salt
3/4 cup fat free half and half
1/2 cup skim milk
1 16-oz. can pumpkin puree (approximately 2 cups)
4 egg whites
1/8 teaspoon cream of tartar
Praline Caramel Topping (see below)
1/2 cup fat free caramel topping
Fat free whipped cream topping - optional
In a large bowl, mix sugar together with cornstarch. Add next ten
ingredients to sugar and cornstarch mixture; set aside.
In a smaller bowl, lightly beat egg whites together with cream of
3.Add pumpkin and egg whites to other ingredients. Mix all
ingredients together until well blended.
Pour mixture into a 1 ½ to 2-quart round casserole or soufflé dish
and bake at 375º F. for 1hour and 10 minutes or until a knife
inserted near center comes out clean. Remove from oven cool 15
minutes then top with pralines and drizzle with caramel topping.
After custard has cooled to room temperature, cover and chill until
ready to serve with or without whipped cream topping
1/2 cup sugar
1/3 cup coarsely chopped almonds
1 tablespoon light whipped butter
Combine sugar, nuts and butter in heavy saucepan place over medium
heat. Caramelize sugar and nuts stirring occasionally to brake up
crystals until sugar melts and turns golden brown (about 10
Spray a sheet of foil or parchment with butter or regular cooking
spray. Pour hot nut mixture out onto a prepared surface. Allow to
cool completely, then brake any large pieces into smaller pieces.
Set aside until ready to top custard.
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