Pumpkin custard
Instructions:
-
Another "gift" of the American Indian to our classic desserts is the use of the big yellow squash—the pumpkin. Pumpkin that is cooked and pureed and blended with a basic custard mixture and spices is the forerunner of pumpkin pie.
- 2 cups milk or half-and-half;
- 1 teaspoon butter;
- 3 eggs, beaten;
- 1⁄2 cup tightly packed light brown sugar;
- 1⁄2 teaspoon salt;
- 1⁄2 teaspoon cinnamon;
- 1⁄2 teaspoon nutmeg;
- 1 cup cooked, pureed pumpkin.
- Preheat oven to 350 F.
- Scald the milk or half-and-half and add the butter, eggs, sugar, salt, cinnamon, nutmeg, and pumpkin. Pour into a shallow 1-quart baking dish or into 6 custard cups. Set filled baking dish or cups into a larger pan with hot water to about 1 inch depth. Bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Serve warm or chilled.