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alt.support.diet.low-carb COOKBOOK |
Renee’s Pumpkin Custard
In blender combine:
5 eggs
1 cup cream
1 cup water
1 tsp vanilla
4 - 6 tsp. artificial sweetener ( I used Splenda and I probably used
more)
1/2 can pumpkin
Cinnamon and nutmeg to taste
Pour in baking dish and set dish in a larger dish half filled with water.
Bake for 40 minutes or more until set in 350 degree preheated oven.