I saw Food Renegade’s recipe for pumpkin custard on her blog on Friday. I had just been puzzling over what to do with the leftover pumpkin puree from the Thanksgiving pies. Yesterday, I printed out her recipe, and yikes, it called for 9 pastured egg yolks!
Right now, I am low on eggs. The laying hens are slowing down for the winter, so the farmers tell me. Just when human beings are entering into the holiday season and all our family feasts, the hens are tucking their heads under their wings and settling down for a long winter nap!
Guess you could say this is one instance where eating local and seasonal isn’t what its cracked up to be!
It just so happens that Coastal Living’s November issue has a different pumpkin custard recipe, which calls for whole eggs and fewer of them. I ended up using ideas from both recipes to create my own.
Holiday Pumpkin Custard
Serves 8-12 depending on size of custard cups, I used an assortment
Preparation takes 5 minutes, Cooking around 50 minutes
3 cups organic pumpkin puree
2 cups raw cream/milk (poured off the top of 2 bottles of raw milk–don’t shake first)
6 large brown farm fresh eggs from pastured hens (I used soy free)
1/2 cup maple sugar
2 teaspoons organic cinnamon (for all the spices, not level teaspoon not heaping just somewhere in the middle)
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon celtic sea salt
1 teaspoon organic vanilla extract
Green Pasture Coconut Ghee (for greasing custard cups)
Preheat oven to 350 degrees (325 if convection). Grease custard cups lightly with Coconut Ghee on a paper towel. Put custard cups in a large roasting pan that is about 4 inches deep or more.
Add all of the remaining ingredients in a blender. Process until well mixed.
Taste the custard batter for desired sweetness and spices.
Add any additional sugar or spice to taste.
Turn the blender on one more time to ensure the sugar is dispersed throughout. Pour from blender into the waiting custard cups. Add water to the roasting pan till it is 1 inch up the side of the cups.
Move roasting pan to the oven for 45-50 minutes. Test with a toothpick. They are done when the tooth pick comes out dry.
Remove roasting pan from the oven and transfer the custard ramekins to a wire rack until cooled.
Cover and refrigerate until ready to serve.
You’ll find this and other scrumptious recipes on Kelly the Kitchen Kop blog today in the Real Food Wednesday blog carnival!
Kimberly Hartke is the publicist for cookbook author, Sally Fallon Morell who wrote the bestselling health conscious cookbook Nourishing Traditions.