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Full Online Book HomeLearning KitchenDesserts - Maple Pumpkin Custard
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Desserts - Maple Pumpkin Custard Post by :Butch_Weber Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2771

Click below to download : Desserts - Maple Pumpkin Custard (Format : PDF)

Desserts - Maple Pumpkin Custard

Butter flavored nonstick spray
1 cup canned pureed pumpkin
1/2 cup skim milk
1/3 cup dry milk powder
1 egg
1 egg white
1 T flour
2 T sugar
2 T maple syrup
1 Tsp pumpkin pie spice

Coat a heat proof 1 qt dish with spray. It must be oven proof and fit into the pressure cooker. Tear off a 14x30 inch piece of foil and fold in half lengthwise to make a 7x30 inch strip. Place dish in the center of the foil strip.

Whisk together ingredients and pour the pumpkin mixture into the dish and cover it with a second piece of heavy foil.

Place a rack or trivet in bottom of pressure cooker and add 2 cups water. Bring the foil strip over the top and fold it over the dish and using the strip lower the dish into the cooker. Leave in place for the cooking.

Place lid on cooker, lock it into position and place the pressure regulator on the vent pipe (if using a first generation cooker). Bring the pressure up and then lower it to a gentle rocking but maintaining that gentle pressure. Cook for 15 minutes.
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3 cups sugar 1/2 cup water 6 eggs 1 teaspoon vanilla 1/4 teaspoon anisette, scant pinch salt 1 pint boiling milk Boil 1 cup sugar and 1/2 cup water until brown, then pour the caramel into 6 molds. Beat eggs, add 2 cups sugar, vanilla, anisette, salt and beat again. Add boiling milk little by little, then strain through cloth or china colander. Pour mixture into custard cups, put cups in water-filled pan and bake for 30 minutes in 350 oven. Don't let water boil or custard will be filled with holes. Cool in refrigerator.

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Desserts - Custard -  Honey Almond Custard
Servings: 6 Vegetable oil spray 2 cups fat-free milk Egg substitute equivalent to 3 eggs 1/4 cup honey 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1/8 teaspoon salt Preheat oven to 350 degrees F. Spray six, 6-ounce ovenproof custard cups with vegetable oil spray. Heat milk in a small saucepan over medium-high heat until very hot but not boiling, stirring constantly. Remove from heat. In a medium bowl, gently whisk together remaining ingredients, then gently whisk in milk (don't create foam). Pour mixture into custard cups. Place cups in large baking pan and pour hot tap water into pan