Plain Ol' Whole Pumpkin Custard

My pantry was devoid of any coconut milk - and I refused to go to the store late last night - so I had to adjust my original plan from making Sankaya (Thai pumpkin custard) to making a plain ol' whole pumpkin custard. Plain or not, it was a hit. And when the pumpkin vultures descended on the breakfast table this morning, all I had left was the skin and the stem.

1 medium sugar pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed organic brown sugar

1 tablespoon vanilla
1 tablespoon ginger syrup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter

Preheat the oven to 350 degrees F. Cut the lid off the pumpkin and remove the seeds.

Combine the eggs, whipping cream, brown sugar, ginger syrup, vanilla and spices. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.

Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and cut wedges of the pumpkin to serve.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog