Lunch: Baked Pumpkin Custard from EAGLE BRAND®

Recipe by EAGLE BRAND® Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Baked Pumpkin Custard from EAGLE BRAND®

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 large eggs
1 cup 100% pure pumpkin
1 1/2 teaspoons pumpkin pie spice
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 1/3 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Sweetened whipped cream
Ground cinnamon

Instructions

Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

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