Sep 30 2008
Pumpkin Custard Recipe
It’s no secret that I am terribly excited that the Autumn months are upon us, because it just means more pumpkin recipes which come only second in nature for me to gingerbread. This amazing pumpkin custard recipe is actually pretty simple to make and tastes great on a cool fall evening.
Pumpkin Custard Recipe
2 c. canned pumpkin
1 c. soft bread crumbs
2 eggs, separated
1 1/2 c. sweet milk
1 c. sugar
3 Tbs. melted butter
1/4 tsp. salt
1 1/4 tsp. orange extract
2 Tbs. sugar
In a large bowl combine canned pumpkin and soft bread crumbs. Add the egg yolks (reserve the egg whites). Mix well. Add the sweet milk and sugar and mix well. Add the butter, salt and orange extract and mix well. Pour into an oven proof baking dish. You can also pour into individual little custard cups. Bake at 325 degrees until the mixture thickens and browns. Then, beat the egg whites until stiff. Stir in 2 Tbs. of sugar. Spread on top of the custard. Place under your oven broiler until golden brown. Delicious!!
