Paradisos del Sol Recipes
www.paradisosdelsol.com
Pumpkin
Custard
Barbara Sherman
1 can pumpkin,
15 ounce OR 2 cups cooked pumpkin
1/2 tsp salt
1 can evaporated
milk, 12 ounce
2 large eggs
3/4 cup brown
sugar
Spices
(each optional):
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cardamom
Beat together with a rotary beater or
blend in a mixer or blender.
Bake at 400º F for about 15 minutes,
reduce to 350º F for about 45 minutes, or until knife into edge comes out clean
(time depends on size of pan). Center will set up as it cools. Cool on wire
rack. Makes one 9-inch pie (no crust), or use custard dishes. With custard
dishes use pan with 1-2" hot water.
Serve warm or cold with our Angelica G.
Why
Pumpkin Custard and Not Pie?
Barbara is not fond of pie crust, so
one day she figured out that she could make pumpkin pie (her favorite) with
just the filling! That meant that Paul had to get to work in the garden and
grow some pumpkins for cooking. He and Kevin have always grown giant pumpkins
to enter into the fair (the biggest one was 102 pounds). Paul chose the Lumina
white pumpkin and it turned out to be a good choice for cooking (although it
looks a bit odd having a white pumpkin on the outside rather than orange, but
the inside is the same).
How to cook a pumpkin: Choose a pumpkin
meant for cooking. Stab it a few times with a knife and place it whole inside a
350º F oven for about an hour (it is done when you can easily pierce it with a
knife). Let it cool. Cut in half and scoop out the seeds. You now have cooked
pumpkin to use in pumpkin custard or pumpkin soup or pumpkin whatever!
For pumpkin soup, sauté some onions and
garlic and ginger and curry, add the pumpkin and some chicken broth. Cook for
about 20 minutes. Blend in a blender (we use our VitaMix),
add some more broth and reheat.
COME TASTE
Paradisos del Sol
www.paradisosdelsol.com
509.829.9000