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Pumpkin Custard

From Russellville Community Market

<p>Here is a sweet way to get your beta caroteen, protein and fiber. I have added an extra egg and doubled the recipe from the original. I use pumpkin and sorghum molasses, but butternut squash and honey would work as well.</p>
Source: Cooking Well for the Unwell (Entered by M.E. Yamashita)
Serves: 6

5 large eggs
2 cups pureed pumpkin or winter squash
1 1/2 cups evaporated milk (can substitute coconut milk, or milk mixed with yogurt)
1/2 cup sorghum or honey
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves

Step by Step Instructions
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, whisk the eggs until well blended. Add puree of pumpkin or winter squash and whisk until incorporated. Add milk, sorghum or honey, and dried spices and whisk until smooth.
  3. Divide equally among 6 one cup custard cups. Set the custard cups in a baking pan and add enough hot water to come halfway up the sides of the cups. Bake for 30-40 minutes, or until custard has set. Serve warm or cold. The custard will keep, covered, up to 3 days in the refrigerator.