Parve Pumpkin Custard Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (14 oz) of pumpkin puree
1 cup: Soy milk,
1/2 cup: Egg replacer,
1 cup: Sugar, (you could cut it to 3/4 C, now that I think of it)
1/8 tsp: Nutmeg,
1/8 tsp: Cinnamon,
Directions:
Combine soy milk, egg replacer and sugar - beat together well. Add spices,
beat together. Add can of pumpkin puree and mix for 2-3 minutes to combine
well. Spray a, 8" square baking dish with cooking spray and pour pumpkin
mixture in. Bake at 350 for 45-50 minutes until a knife inserted into
center of custard comes away clean.
Posted to JEWISH-FOOD digest by Seton1355@aol.com on Nov 1, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
beat together. Add can of pumpkin puree and mix for 2-3 minutes to combine
well. Spray a, 8" square baking dish with cooking spray and pour pumpkin
mixture in. Bake at 350 for 45-50 minutes until a knife inserted into
center of custard comes away clean.
Posted to JEWISH-FOOD digest by Seton1355@aol.com on Nov 1, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
Tags
None