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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 Cassyjean - Torrington, CT Jun 12, 2009
15 min 30 min 45 min
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