Rich Pumpkin Custard
Rich Pumpkin Custard might be a good recipe to expand your dessert repertoire. This recipe serves 8. One serving contains 149 calories, 5g of protein, and 3g of fat. A mixture of ground cinnamon, egg whites, evaporated milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, take a look at these similar recipes: Soft and Rich Chocolate Frozen Custard, Soft and Rich Vanilla Frozen Custard, and Pumpkin Custard Baked In A Pumpkin Shell.
Instructions
In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves.
Add pumpkin and vanilla; mix well. Gradually beat in milk.
Pour into eight ungreased 6-oz. custard cups.
Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan.
Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Custard works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "