9
Baked Pumpkin-Orange Custard
From Food Matters Cookbook by Mark Bittman
Makes 6-8 servings
I N G R E D I E N T S
2 tablespoons unsalted butter, melted, plus more for greasing the pan
2 eggs
¾ cup brown sugar
12 ounces soft silken tofu
3 cups (two 15-ounce cans) puréed pumpkin (unsweetened and unseasoned)
½ teaspoon cinnamon, or more to taste
¼ teaspoon nutmeg
¼ teaspoon allspice
Grated zest and juice of 1 orange
Pinch of salt
D I R E C T I O N S
1. Heat the oven to 350°F. Grease an 8- or 9-inch square pan or pie plate with a little butter.
Use an electric mixer or a whisk to beat the eggs and sugar in a large bowl until light. Add
the tofu and beat until smooth, a minute or 2 longer.
2. Add the 2 tablespoons melted butter and remaining ingredients and beat until everything
is thoroughly combined. Pour the mixture into the prepared pan and bake until set around
the edges but still a little jiggly at the center, about 1 hour. Let cool completely before
serving, or refrigerate for up to a day and serve cold.
Per Serving (for
1
/
8
of the custard): Calories 180; Fat 5 g; Sat Fat 2.5 g; Protein 5 g; Carbs 30 g; Fiber 3 g; Cholesterol 55 mg; Sodium 30 mg.
