Spiced Hubbard Squash Custards
- 2 cups cooked, sieved
- Hubbard squash
- 2 eggs, slightly beaten
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoons ground cloves
- 1/4 teaspoon ground ginger
- 2 1/2 cups rich milk
- 1 teaspoon grated orange rind
Combine all ingredients thoroughly, beat with rotary beater if it becomes lumpy. Pour into buttered, individual custard cups; set cups in pan of hot water and bake in slow oven until firm. Top with whipped cream if your little heart desires. 8 large or 12 small custards.
Submitted by Jun 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min