Baked Pumpkin Custards
5 beaten egg yolks
2 cups half-and-half or light cream
1/3 cup no-calorie, heat-stable granular sugar substitute (Splenda)
1/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/8 teaspoon salt
1. In a medium bowl stir together egg yolks, half-and half, sugar substitute, pumpkin, pumpkin pie spice, vanilla, and salt. Beat until combined, but not frothy.
2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan set on an oven rack. Divide egg mixture among custard cups. Pour boiling water into the baking pan around custard cups to a depth of 1 inch.
3. Bake in a 325 degree F oven about 35 minutes or until a knife inserted near the center comes out clean. Remove cups from water. Cool slightly. Serve warm. Makes 6 servings