[Sca-cooks] pumpkin custard

[Daniel Myers]

On Monday, November 25, 2002, at 11:18 AM, Marilyn Traber wrote:

> Easiest thing in the world. Take pureed pumpkin, eggs, heavy cream,
> sweetening agent [made it ranging from maple syrup through sugar and
> now use
> liquid splenda] and spices. Throw away the pie pastry recipe and mix
> the pie
> filling as you like it. Pour into a buttered casserole dish, cover it
> and
> place it in a pan of water and make like any other egg based gently
> cooked
> custard. Serve hot or cold. If you want to use the condensed milk
> canned
> pumpkin recipe from the Libbys canned pumpkin can, go for it ;-)
>
> Pumpkin Pie with out the crust ;-)

I see, thanks!  Now you've got the gears turning.  I was expecting
something a little less pumpkin pike like.  If I get a chance I'll play
around with the idea a bit and see if I can get something that turns
out halfway between pumpkin pie filling and traditional custard.

Lots of experiments to do, oh boy oh boy oh boy!

- Doc


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