Lunch: Sugar Pumpkin Custards with Graham Crumble Recipe | MyRecipes

Recipe by Adam Hickman Prized for its versatility, buttery-rich winter squash is a go-to veggie in the fall. We love to serve creamy Sugar Pumpkin Custards with Graham Crumble this time of year.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Sugar Pumpkin Custards with Graham Crumble Recipe | MyRecipes

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

1 small sugar pumpkin (about 2 1/2 pounds)
1/3 cup sugar
1 tablespoon butter, melted
1 1/2 teaspoons vanilla extract
4 large egg yolks
1 large egg
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (12-ounce) can fat-free evaporated milk
6 tablespoons graham cracker crumbs
1 tablespoon egg whites, lightly beaten
2 teaspoons butter, melted
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Cooking spray
1/2 cup frozen reduced-fat whipped topping, thawed

Instructions

Preheat oven to 325 °.
Pierce pumpkin 5 times with a knife; place on a baking sheet. Bake at 325 ° for 1 hour and 15 minutes or until tender when pierced. Let stand 10 minutes. Discard stem, skin, and seeds. Place 1 cup chopped pumpkin (8 1/2 ounces) in a large bowl. (Save remaining pumpkin for another use.) Beat with a mixer at medium speed until smooth. Add 1/3 cup sugar and next 4 ingredients (through whole egg); beat until well blended.
Place half-and-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180 ° or until tiny bubbles form around edge. Add milk mixture to pumpkin mixture. Beat at low speed 1 minute. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 8 (4-ounce) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 inch; bake at 325 ° for 50 minutes or until center barely moves when pan is touched. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hours.
Combine cracker crumbs and next 4 ingredients. Spread mixture in a single layer on a baking sheet coated with cooking spray. Bake at 325 ° for 25 minutes. Let stand 5 minutes. Place crumb mixture in a zip-top plastic bag, and coarsely crush using a meat mallet or small heavy skillet. Top each custard with 1 table-spoon whipped topping and about 2 teaspoons graham crumble.

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