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:

Food:
Make-ahead breakfasts to bring to work with you
June 22, 2017
Music-focused workouts to get your fitness groove on
June 15, 2017
Food:
How to enjoy mobile eateries without guilt
June 6, 2017
Developing foot strength for functional living
April 25, 2017
Put down that pill!
April 24, 2017
An affordable approach to a healthy workplace
April 24, 2017
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
April 15, 2017
The FruitGuys boosts small farms’ impact on environmental, economic, and community health
April 12, 2017
How to stay sane and productive while telecommmuting
April 12, 2017
Help coworkers of all stripes get along and be productive
March 27, 2017

About Us

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