The Great Pumpkin Custard
by Anthony Vieira Da Cruz Head Chef, Business Owner
Anthony Vieira Da Cruz Head Chef, Business Owner
I would like to thank Chef Tom for the following recipe. If you enjoy it, please visit his site below for more recipes.
Ingredients:
2 cups cooked pumpkin
1 1/2 cups evaporated milk
3 large eggs
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Preheat the oven to 350 degrees F.
Butter eight 6-ounce baking cups or a medium size baking dish.
Put all the ingredients in a blender and blend until smooth.
Pour the custard into the cups or baking dish.
Place the dish or cups in a larger dish filled with water and bake for about 50 minutes or until a knife inserted comes out clean.
Cool & Refrigerate
Get more fall & Halloween recipes on my blog: www.cheftomcooks.com
Oct 8th 2007 02:21
I would like to thank Chef Tom for the following recipe. If you enjoy it, please visit his site below for more recipes.
Ingredients:
2 cups cooked pumpkin
1 1/2 cups evaporated milk
3 large eggs
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Preheat the oven to 350 degrees F.
Butter eight 6-ounce baking cups or a medium size baking dish.
Put all the ingredients in a blender and blend until smooth.
Pour the custard into the cups or baking dish.
Place the dish or cups in a larger dish filled with water and bake for about 50 minutes or until a knife inserted comes out clean.
Cool & Refrigerate
Get more fall & Halloween recipes on my blog: www.cheftomcooks.com
Oct 8th 2007 02:21
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Comments
Lisa G. Health Wellness & Wealth Consultant
A follow up! If you like pumpkin, this desert is de-li-ci-ous! I used fresh pumpkin, but I would think that canned may work too. Highly recommended! Nov 7th 2007 13:36 |
MMmmm... this sound good and very easy to make! My kind of desert!
I absolultely love pumpkin. I'll try it, hopefully this weekend, since fresh pumpkins are every where to be found right now. I will let you know how we like it.
Thanks!
Nov 3rd 2007 21:33