Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Safflower oil -- to coat |
| \N \N | Custard cups |
| 1 cup | Nonfat milk |
| 1 tablespoon | Arrowroot powder |
| 2 tablespoons | Molasses |
| 1 cup | Canned or cooked fresh |
| \N \N | Pumpkin puree |
| 2 tablespoons | Cinnamon |
| ½ teaspoon | Ground cloves |
| 1 teaspoon | Ground cardamom |
| 2 teaspoons | Grated gingerroot |
| 1 teaspoon | Nutmeg |
| ½ cup | Maple syrup |
| 2 tablespoons | Grated orange rind |
| ¼ cup | Orange juice |
| 2 \N | Eggs |
| \N \N | Nonfat plain yogurt -- for |
| \N \N | Garnish |
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