How to Make delicious Custard - (Straight Outta The Pumpkin)

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By pintowriter
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Pumpkin

Custard pudding is a wonderful recipe that spans the ages. It is note worthy for all occassions or none at all. Custard is an elegant dessert that is easy on the pocketbook and a snap to make! Enjoy this delicious dish with a cup of coffee by the fireside.

Difficulty: Easy

Instructions

Things You'll Need:

Pumpkin (small)
3 farm fresh eggs beaten
Each white/brown sugar 1C
Vanilla 1tsp
Allspice 1tsp
Nutmeg 1tsp
Can sweetened conds. milk
Ginger cookies (bag)

Step 1

Shell/cookies

Begin by cutting the top of a small pumpkin to make a lid. Next clean the seeds from the cavity, replace the lid, bake 45 minutes to an hour at 325 degrees. Poke with toothpick/knife to test for doneness. Do not over cook as this makes scraping the inside much tougher to accomplish.
Step 2

Shell

Let cool slightly. Scrape insides of pumpkin into a large cooking pot. Fold remaining ingredients, with the exception of cookies, into the pumking mixture. Cook over medium heat, stirring constantly. Batter will begin to carmelize, when this occurs, remove from heat.
Step 3

empty shell

Grease custard cups or shallow 9x9in baking dish. Arrange cookies into bottom of dish, spoon pumpkin mixture over the cookies. Bake 35-40 minutes at 350 degrees. Using knife, slip into custard - if removed clean, the custard is done.

Tips & Warnings

Delicious sans cream. If desired, garnish with dollop whipping cream. Also may be served warm with ice cream, coffee or tea.
Also see: How to make pumpkim pie from scratch (outta the shell) for more homemade pumpking recipes
Remove stem to reduce danger of burning