Yield: 3-1/4 quart batter (7 lb. 10 oz.)
Serves: 40 (3 oz.) servings
Approximate Cost Per Serving: $0.21
2-1/2 cups Light Brown Sugar
2 cups egg yolks
26 ounce Libby’s 100% Pure Pumpkin Puree (1/4 #10 can)
2 tablespoon Allspice
1/2 cup Orange Liquor
3 cups Carnation Evaporated Milk (2 cns)
1 quart Heavy Whipping Cream
1-1/2 cups Light Brown Sugar
In a large bowl, combine sugar, egg yolks, Pumpkin, allspice and liquor with a wire whip.
Separately, in a 4 quart sauce pot, heat Evaporated Milk and cream to boiling over medium high heat. Gradually pour the liquid into the pumpkin mixture, stirring constantly with a wire whip. Mix well.
Pour 3 ounce mixture into ramekins. Place ramekins in full size steam table pans. Cover with saran wrap.
In a preheated combi oven (setting steam and 260°F heat), poach the custard until firm, approximately 18 minutes. Chill.
Before serving, dust with light brown sugar and caramelize under broiler.
Nutritional Analysis Per Serving:
Calories 217 calories
Total Fat 12.6 g
Saturated Fat 6.9 g
Cholesterol 163.3 mg
Sodium 24.4 mg
Carbohydrates 22.1 g
Dietary Fiber 0.8 g
Sugars 20.9 g
Protein 3.1 g
Vitamin A 2811.1 IU
Vitamin C 0.3 mg
Calcium 62 mg
Iron 0.6 mg
The nutritional analysis is based on a theoretical computation, not a laboratory analysis.