A crust eaten in peace is better than a banquet partaken in anxiety.
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 Pumpkin Custard

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Pumpkin Custard   October 10th 2011, 7:09 pm

Pumpkin Custard
Another "gift" of the American Indian to our classic desserts is
the use of the big yellow squash—the pumpkin. Pumpkin that is
cooked and pureed and blended with a basic custard mixture and
spices is the forerunner of pumpkin pie.
2 cups milk or half-and-half
1 teaspoon butter
3 eggs, beaten
!/2 cup tightly packed light brown sugar
!/2 teaspoon salt
L/2 teaspoon cinnamon
l/2 teaspoon nutmeg
1 cup cooked, pureed pumpkin

Preheat oven to 350°F.
Scald the milk or half-and-half and add the butter, eggs, sugar,
salt, cinnamon, nutmeg, and pumpkin. Pour into a shallow 1-quart
baking dish or into 6 custard cups. Set filled baking dish or cups into
a larger pan with hot water to about 1 inch depth. Bake 35 to 40
minutes, or until a knife inserted in the center comes out clean. Serve
warm or chilled.

A hungry stomach seldoms scorns plain food.
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