Sweet Pumpkin Custard

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!


Share this post

Magazine Search

Recent Recipes articles:

March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

The harder your workout, the bigger your health benefits
March 25, 2015
How to keep restaurant work lunches from derailing your diet
March 25, 2015
Everybody into the carpool!
March 25, 2015
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
March 25, 2015
One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.