Sweet Pumpkin Custard

Share this post

Recipe by  FarmShares member Martha Slater, courtesy of  Capay Valley Farm Shop

INGREDIENTS
1 sugar pie pumpkin
1 cup white sugar
2 cups hot milk
1 tablespoon melted butter
1/2 teaspoon  ground cinnamon
1/2 teaspoon ground ginger
3 eggs
pinch of salt

PREPARATION

  • Halve the squash and remove the seeds, put it back together and wrap it tightly in aluminum foil.
  • Bake it in the oven until it’s soft enough to squeeze.
  •  When it’s cool, scoop the flesh out of the skin into a blender (2 cups), add the sugar, hot milk, melted butter, cinnamon, ginger, salt and eggs.
  • Blend it quickly, then pour it into 6 buttered ramekins and bake until they don’t jiggle anymore and a knife stuck into the center comes out clean.
  • Top off with fresh whipped cream if you want to make it extra special!


Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Food:
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016
Food:
Seasonal fruits complement tasty tapas
August 23, 2016
Food:
August 11, 2016
Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!