As far as I can tell, this is induction friendly. Next time I make it, I'll probably leave out the Splenda and use two splashes of the syrup.
Pumpkin Cheesecake Custard
1 cup pumpkin
4 oz cream cheese
2 eggs
1/8 tsp cinnamon
1/8 tsp nutmeg
dash salt
1 splash vanilla
1 packet Splenda
1 spash Splenda sweetened maple syrup
3 tbsp butter
Preheat oven to 350. Mix until smooth. Pour into casserole dish. Cook for 40 - 45 minutes, test to see if its done by sticking a knife in it. If it comes out clean, its ready.
I poured a little heavy cream over mine, and drizzled some syrup on top when I was ready to eat it. Serves 2 - 4.
Pumpkin Cheesecake Custard
1 cup pumpkin
4 oz cream cheese
2 eggs
1/8 tsp cinnamon
1/8 tsp nutmeg
dash salt
1 splash vanilla
1 packet Splenda
1 spash Splenda sweetened maple syrup
3 tbsp butter
Preheat oven to 350. Mix until smooth. Pour into casserole dish. Cook for 40 - 45 minutes, test to see if its done by sticking a knife in it. If it comes out clean, its ready.
I poured a little heavy cream over mine, and drizzled some syrup on top when I was ready to eat it. Serves 2 - 4.








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