Orange-pumpkin spice pudding

8 Servings

Ingredients

QuantityIngredient
Safflower oil -- to coat
Custard cups
1cupNonfat milk
1tablespoonArrowroot powder
2tablespoonsMolasses
1cupCanned or cooked fresh
Pumpkin puree
2tablespoonsCinnamon
½teaspoonGround cloves
1teaspoonGround cardamom
2teaspoonsGrated gingerroot
1teaspoonNutmeg
½cupMaple syrup
2tablespoonsGrated orange rind
¼cupOrange juice
2Eggs
Nonfat plain yogurt -- for
Garnish

Directions

1. Preheat oven to 350 degrees F. Lightly oil 8 custard cups.

2. In a large bowl combine milk, arrowroot, and molasses, and whisk until well blended. Add pumpkin, cinnamon, cloves, cardamom, gingerroot, nutmeg, maple syrup, orange rind, and orange juice.

3. Separate eggs. Add yolks to pumpkin mixture. In a small bowl beat egg whites until stiff peaks form. Fold into pumpkin mixture.

4. Pour into prepared custard cups. Place in a shallow baking pan. Add hot water to one half the height of pan. Bake until firm (about 40 minutes).

Let cool slightly and serve garnished with yogurt.

Recipe By : the California Culinary Academy File