Friday, November 6, 2009

Pumpkin Custard

My grandpa asked me to make this dessert, and to be honest at first, I was like "ewww". But, I dug out the recipe from my mom and decided to make it. I tasted the "batter" and was pleasantly surprised at how creamy it was.

Pumpkin Custard
2 C. canned pumpkin (I used a 15 oz can)
6 eggs
4 C milk scalded
1 and 3/4 C white sugar
1 t cinnamon
5 T flour
Combine pumpkin and eggs - beat. Combine dry ingredients while milk is being scalded. When milk is warm, pour a little into the egg mixture and whisk it together. Then pour the egg/pumpkin mixture into the dry and continue to add the milk. Whisk well. Grease a 9 x 13 pan and set inside a larger pan filled with hot water. Pour custard into pan and bake at 325 degrees for 90 minutes. Insert knife in center , if it comes out clean, it is done. You can see in the lower picture above where I stuck the knife in (2 times). If you use a really sharp knife I am guessing you will not get such large marks - I used a butter knife :)

1 comment:

  1. I love custard and the addition of pumpkin sounds wonderful this time of year.