Individual Baked Pumpkin Custards

Individual Baked Pumpkin Custards

Serves 8
2 pts per serving

450 g pumpkin, peeled and cut into chunks

Custard

 
4 large eggs
4 egg whites
120 ml skimmed milk
130 ml evaporated milk, low fat
2 teaspoon vanilla essence
2 teaspoon artificial sweetener, powdered
1 teaspoon cinnamon, ground

Topping

450 g 0% fat Greek yogurt
2 teaspoon artificial sweetener, powdered
½ teaspoon vanilla essence
½ teaspoon cinnamon, ground
½ teaspoon nutmeg, ground
½ teaspoon whole or ground cloves

Preheat oven to Gas Mark 3/170ºC/325ºF.

Put the chopped pumpkin in a saucepan and add 150ml water. Bring to the boil, cover and simmer for 10 mins or until tender. Drain thoroughly, return to the pan and use a hand blender to blend until smooth. Alternatively blend in a food processor or liquidizer.

To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.

Place eight ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in centre of a custard — if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for doneness again; repeat until cooked through. Remove from oven and let cool on a wire rack.

Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.

When custards are cool, top each with yogurt mixture and serve.

You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.

For Core:

The only ingredient that isn't core here is evaporated milk.
If you want to use it 130ml evaporated milk is 4½ pts making the puddings ½ pt each on core.