Side Pannel
Baked Pumpkin with Vanilla Custard Filling
Baked Pumpkin with Vanilla Custard Filling
- Recipe Submitted by Marsala on 10/31/2014
Category: Holiday, Desserts
Ingredients List
- 2-4 lb pie pumpkin, halved and cleaned
- 3 cups hot milk
- 3/4 cup sugar (I used maple sugar)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon, or pumpkin pie spice
- pinch of salt
Directions
1. Cut pumpkin in half, remove the seeds, and bake in a 350 degree oven for 30 minutes. Set aside.
2. Heat milk in a saucepan until a thin skin forms over the milk.
3. Slightly beat the eggs, sugar, vanilla, cinnamon, and salt in a bowl. Do not whip them, just beat the mixture enough to completely break up the eggs. We don”™t want to add any air in there.
4. Slowly add 1/4 to 1/3 of the hot milk, stirring constantly.
Add the rest of the milk.
5. Place pumpkin halves in a baking dish, propping them up with crumpled balls of tin foil if necessary.
6. Fill the center of each pumpkin with custard.
7. Return to the 350 degree oven and bake for about 45 minutes, or until a knife inserted near the center comes out clean.
8. Let cool before serving.
2. Heat milk in a saucepan until a thin skin forms over the milk.
3. Slightly beat the eggs, sugar, vanilla, cinnamon, and salt in a bowl. Do not whip them, just beat the mixture enough to completely break up the eggs. We don”™t want to add any air in there.
4. Slowly add 1/4 to 1/3 of the hot milk, stirring constantly.
Add the rest of the milk.
5. Place pumpkin halves in a baking dish, propping them up with crumpled balls of tin foil if necessary.
6. Fill the center of each pumpkin with custard.
7. Return to the 350 degree oven and bake for about 45 minutes, or until a knife inserted near the center comes out clean.
8. Let cool before serving.
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