Tasty Tuesday - Polite Pumpkin Custard

Polite Pumpkin Custard

Polite Pumpkin Custard

Scary School, by Derek the Ghost, is a downright frightening place to be. Children who lag behind or are unruly in library class are likely to get eaten. You may survive if you step lightly around Principal Headcrusher and steer clear of Mr. Dragonbreath. At least Sue the Amazing Octo-Chef can whip you up a delicious, if dubious dessert. Charlie Newkid is the first to figure out that Sue’s amazing pumpkin custards will stop to let you eat them, if you ask them politely. You, too, can enjoy this creamy, crust-less custard, if you say pretty please.

Filling:

1 (15 ounce) canned pumpkin

2 eggs

1 cup half and half cream

2/3 cup brown sugar, packed

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

½ teaspoon salt

Topping:

¼ cup brown sugar, packed

¼ cup pecans, chopped

1 tablespoon butter, melted

Whipped cream and ground cinnamon for garnish

Preheat oven to 350 degrees. In a large bowl combine all of the filling ingredients.  Beat until smooth and pour into four greased custard cups (or small hollowed out pumpkins, if available).

Place in a 13x9 inch baking pan.  Pour hot water around the cups until the bottoms are in an inch of standing water. Bake, uncovered, for 20 minutes.

For the topping, combine the brown sugar, pecans and butter.  Sprinkle it over the custard. Put the custards back in the oven for 30-35 minutes.  Serve warm or chilled.  Top with whipped cream and cinnamon, if desired. Store in the refrigerator. Serves 4.