Orange Pumpking Custard

November 10, 2001

Orange-Pumpkin Custard

From Better Homes & Gardens Crockery Cookbook

The crockery cooker virtually eliminates the problem of overcooking, producing a

custard with a deliciously creamy texture.

2 slightly beaten eggs

1 cup canned pumpkin

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon finely shredded orange peel

1/4 teaspoon ground allspice

1 12-ounce can evaporated milk

Whipped cream (optional)

Toasted chopped pecans (optional)

In a large mixing bowl combine eggs, pumpkin, sugar, cinnamon, orange peel, and

allspice. Stir in evaporated milk. Pour into a 1-quart souffle dish. Cover the

dish tightly with foil.

Tear off two l5 x 6-inch pieces of heavy foil. Fold each piece in thirds

lengthwise. Crisscross the strips and place the souffle dish in the center.

Bringing up foil strips, lift the ends of the strips and transfer the dish and

foil to a 3 1/2-, 4-, or 5-quart crockery cooker. (Leave foil strips under

dish.) Pour warm water into the cooker around the dish to a depth of 1 1/2

inches.

Cover; cook on low-heat setting about 4 hours or till a knife inserted near the

center comes out clean.

Using the foil strips, carefully lift the dish out of the cooker. Let stand 20

minutes, Serve warm or chilled. Top each serving with a dollop of whipped cream

and pecans, if desired. Makes 4 servings.

Per serving: 2 71 calories, 10 g protein, 39 g carbohydrate, 9 g total fat (5 g

saturated), 132 mg cholesterol, 125 mg sodium, 418 mg potassium

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