Date And Ginger Pumpkin Custard Recipe
Date And Ginger Pumpkin Custard is a very easy to prepare recipe. Enjoy this amazingly delicious mouth watering Date And Ginger Pumpkin Custard dish; I am sure you would love to share your experience with me.
Ingredients
| Pumpkin puree | 2/3 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| 2 eggs, beaten 2 | ||
| Ground ginger | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 tsp each ground allspice and cloves 2 mL | ||
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Orange rind | 1/2 Teaspoon, grated | |
| Finely chopped ginger | 2 Tablespoon, preserved | |
| Dates | 1/2 Cup (16 tbs), chopped | |
Directions
In large bowl, mix together pumpkin puree, cream, sugar, eggs, ginger, vanilla, salt, allspice, cloves,' nutmeg and orange rind.
Taste and adjust seasonings if desired.
Divide preserved ginger and dates equally among six 6 ounce (175 mL) custard cups and spoon in pumpkin mixture.
Place cups in large flat roaste or pan.
Pour in enough boiling water to come halfway up sides of custard cups.
Set pan over high heat and bring water back to boil.
Immediately place in 350°F (180°C) oven and bake until custard is set, 20 to 30 minutes.
Custard is done when tip of pointed knife inserted into centre comes out clean.
Remove custard cups from water.
Serve warm or let cool slightly.
Taste and adjust seasonings if desired.
Divide preserved ginger and dates equally among six 6 ounce (175 mL) custard cups and spoon in pumpkin mixture.
Place cups in large flat roaste or pan.
Pour in enough boiling water to come halfway up sides of custard cups.
Set pan over high heat and bring water back to boil.
Immediately place in 350°F (180°C) oven and bake until custard is set, 20 to 30 minutes.
Custard is done when tip of pointed knife inserted into centre comes out clean.
Remove custard cups from water.
Serve warm or let cool slightly.
Chef
