Feeds:
Posts
Comments

Archive for October, 2012

“Pumpkin” Custard

Well, it’s not exactly a 1,2, 3 operation, but basically you roast the pumpkin or the squash and then make the custard (which is a pumpkin pie recipe I altered and baked in ramekins in a water bath). So here goes:

First you need something other than pumpkin.

I know. It seems wrong and against everything you ever believed to be true.  It’s like (I would imagine) when the lights come up after a rave and you find out you’ve been making out with the ugly kid from Spanish class. Unexpected, but maybe nice. (Not that I would know.  When MY friends went to such places, I stayed safely home…situated safely behind a pair of knitting needles and clicked away the evening watching Mr.Lawrence Welk wave that very long baton of his.)

Funky music indeed.

Anyway, my favorite pumpkin alternatives are butternut squash and God-Knows-What-This-Is-Called (if you know, lemme know). They sell it at a local farm stand and it is AMAZINGLY DELICIOUS.

To Roast:

Preheat the oven to 400 degrees and then slice your squash and remove all the seeds and stringy pulp.

Then place the large chunks, flesh side down, onto a greased cookie sheet or roasting pan and prick the tops with a fork (which may or may not be necessary…it’s just one of those things you think you should do). They will probably need about 45 minutes in the oven.  The skins should bubble a bit and brown (see the “due” picture at the top of this post for the right color).

After you roast them, let the pieces cool and peel the skins off and discard them. Then you need to puree them, adding some water if need be, until they are smooth and resemble the (ahem) canned variety.

Now for the pie bit.

Ingredients:

1  1/2 cups of pureed squash

1/2 cup brown sugar (light)

3 large eggs

3/4 milk (I add some cream to the milk for my hips)

2 tsp cinnamon

1/2 tsp allspice

1/4 tsp salt

2 Tbsp flour

1 Tbsp butter (melted and cooled)

1-2 tsp vanilla

Method:

1. Turn the oven down to 350 degrees and place a roasting pan with tallish sides into the oven.

2.Then put everything in standing mixer, adding the ingredients one by one.

3. Put a large sauce pan of water on to boil.

4.  Now pour or ladle the mixture into your ramekins and place them onto the roasting pan in the oven.  Space them evenly.

5.  Without sliding the rack out, pour the water into a corner of the pan until it rises 3/4 of the way up the sides of the ramekins.

Cook time:  You don’t want these to split, so cook them for 15 minutes and then check every ten until they are dry to the touch and softly bounce back.

Serve with cinnamon whipped cream….and don’t be angry when it melts;)

Advertisements

Read Full Post »