|Ingredients for Squash Custard|
|Mixing the scalded milk into the other ingredients.|
Squash Custard Pudding
3 cups milk
4 large eggs
1 cup cooked squash
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar (or Truvia, the sugar/stevia blend)
Freshly grated nutmeg
1 - Scald milk in the microwave, using a glass quart measure (approx. 4 to 5 minutes).
2 - While the milk is heating, beat together well: eggs, squash, salt, vanilla and sugar.
3 - Briskly whisk in scalded milk, to maintain a good froth.
4 - Pour mixture into a baking dish or glass bread pan and top with plenty of freshly ground nutmeg.
5 - Place the baking dish in a shallow pan of hot water and bake 45 minutes at 350 degrees F., or until a knife comes out clean when inserted in the middle.
Tips: Custard puddings are very forgiving. You can bake an hour at 325 or half an hour at 375 degrees F.
The frothy mixture topped with ground nutmeg is what gives custard puddings the golden skin we custard lovers adore.
|The finished custard, tasty hot or cold!|
|And a dish of perfect squash custard!|