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Baked Vanilla Custard Cooked In A Pumpkin
This recipe is based on a pilgrim method of baking pies in the pumpkin or squash when they were short of flour. It is a great way to help teach a little American history.
Prep Time: 01:30
Cook Time: 01:30
2 pie pumpkins or other comparable squash, like butter nut or carnival.
4 egg yolks
1/2 c. sugar
1/4 tsp. salt
1 - 1/2 c. scalded milk
1 tsp. vanilla
2 tbs . cinnamon
1 tsp. nutmeg
1Clean out the pumpkins and bake them a 350 degrees F. for 45 min to 1 hour. It varies by size of the pumpkin. You want it to be tender but not so soft that the bottom will collapse.
2Beat together in a bowl the egg yolks, sugar and salt.
3Scald the milk and pour slowly into the egg mixture, mixing as you pour.
4Add the vanilla and spices.
5Pour into the 2 pumpkins and sprinkle the tops with a little more cinnamon and nutmeg.
6Bake on a foil lined baking sheet for 1 hour or longer until set. It may look bubbly still, but if a knife goes in and comes out cleanly, it is done. It will set more as it cools.
7Eat with a spoon, scooping some of the pumpkin up with the custard!
You can bake this in one bigger pumpkin like a pie and slice it to serve. You will have to adjust the cooking time accordingly.
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