[Sca-cooks] OOP - Pumpkin Custard

[Daniel Myers]

The grocery stores around here seem to have a glut of canned pumpkin.
Here's the recipe finally I worked out.  It turned out just about like
I expected - halfway between pumpkin pie filling and vanilla custard.

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Pumpkin Custard (serves 6)

4 eggs
3/4 cup sugar
1 cup pumpkin puree
2 cups milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In medium bowl, whisk eggs with sugar until well mixed and
light-colored.  Add pumpkin and spices, and mix well.  Then whisk in
milk and pour into ramekins.  Cook in water bath for about an hour.
Cool for as long as you can stand it and serve with a dollop of whipped
cream.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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