 |
|
|
Pudding - Pumpkin Custard Easily baked in jars or custard cups. Using fresh pumpkin and maple syrup and whole eggs. In 4 qt pot (because it has nice straight sides for using immersion blender) combine:
32 oz pumpkin puree 2 t freshly grated ginger 1 T pumpkin pie spice 1 t salt 8 oz maple syrup 8 oz milk 8 oz heavy cream (or coconut cream) OR (OR 16 oz milk without the cream) 6 eggs Blend with immersion blender. Allow time for the spices to hydrate, overnight in fridge or an hour or so. Should make 10 six ounce wide mouth 1/2 pint jars or custard cups. Will fit easily into 2 inch hotel pan for the water bath. Bake 350* (not convection) 40-50 minutes just until jiggly. Cracks are from overcooking. The jars keep beautifully in the fridge with their own lids making a convenient yet decadent fall treat.
|
|
|
Cookbook Home | About | Search |
|