Pumpkin Custards

材料

• 3/4 cup evaporated skim milk
• 2 大 egg whites
• 0.12 tsp allspice
• 1/2 杯（小さじ） ground cinnamon
• 1 ひとふり salt
• 0.12 杯（小さじ） ginger
• 1 cup pumpkin, canned
• 9 杯（小さじ） sugar

調理方法

1. In a medium mixing bowl, beat egg whites till foamy.
2. Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger, allspice and salt.
3. Place four 6 ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into cups.
4. Place the baking pan containing the cups on the oven rack. Pour boiling water around custard cups in baking pan to depth of 1".
5. Bake in a 325° F (160° C) oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.
6. Remove custard cups from water. Serve warm or chilled. If desired, garnish with fat free dessert topping.