Pumpkin Custard Baked in a Pumpkin

Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Pumpkin Custard Baked in a Pumpkin

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      Pumpkin Custard Baked in a Pumpkin
      1 small pie pumpkin or one of your choice, approx. 6-7 inches tall x 8-9 inches wide
      9 eggs
      1.5 cups good-quality coconut milk (not “lite”)
      2 cups sugar
      pinch salt
      1 tsp.vanilla
      maple syrup OR caramel sauce, to serve
      Wash and dry the pumpkin. Preheat oven to 375 degrees.

      Cut a “lid” in the top, as you would to carve a jack-o-lantern. Slice off the seedy part, so that you’re left with a clean ‘hat’. Set aside.
      Scoop out seeds and “guts” from the pumpkin.

      Save seeds to roast, or discard.
      Break eggs into a large mixing bowl. Using a fork or whisk, beat by hand until fluffy (1 minute). Add the coconut milk, vanilla, and half the sugar.

      Beat again for 1 minute, or until well mixed.
      Add remaining sugar, stirring to dissolve into the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin.
      Pour or ladle egg mixture into the pumpkin. Tip: If you spill some on the outside of the pumpkin, wipe it away with a cloth.

      Fill to about 1/2 inch from the top of the rim. The egg mixture will rise a little out of the opening.
      Set pumpkin plus the “lid” (beside it) in a roasting pan (a roasting pan works well). Pour a little water (1/4 to 1/2 inch) into the bottom of the pan.

      Carefully place in oven. Bake 2 hours and 15 minutes.
      After 45 minutes, the hat should be cooked (soft). Remove from oven and set aside.
      After an hour, you should see the custard rising like a bubble out of the pumpkin.

      After 90 minutes, or when the custard appears firm, try inserting a knife down into the custard – it should come out clean. If the custard hasn’t set, or if the pumpkin/squash is still too firm to eat, return to oven and bake another 15 minutes or until done.
      Remove from oven and allow to cool at least 30 minutes. Using your hands, lift pumpkin out and place on a plate.

      The pumpkin can be sliced and eaten when cool enough. Note: The custard may “drop” a little – this is normal.
      To serve, replace the hat of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into slices and place them on serving plates (it is especially nice served warm).

      Pour a little maple syrup or warm caramel sauce over each piece. note: The outside rind is normally not eaten unless very soft. ENJOY!

      Serves 6
      Smile, its spring!

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Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Pumpkin Custard Baked in a Pumpkin