Kuri Kustards

Share this post

By FarmShares member Martha Slater, Courtesy of Capay Valley Farm Shop

INGREDIENTS
1 red kuri squash
1 cup white sugar
2 cup 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

 

More recent articles:

Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016
Food:
Fun-loving fruit with antioxidants to boot
June 20, 2016
Food:
How (and why) to grill every fruit, every day
June 15, 2016
Food:
A tale of two cherries
June 7, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016

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.