Pumpkin Custard
2 cups of canned pumpkin
1 cup of soft bread crumbs
2 eggs, separated
1 1/2 cups of sweet milk
1 cup of sugar
3 tablespoons of butter, melted
1/4 teaspoon of salt
1 1/4 teaspoons of orange extract
Combine all ingredients one at a time, except egg whites; mix well after
each addition. Pour into oven-proof dish or individual custard cups.
Bake at 325ºF. until mixture thickens and browns. Beat egg whites
until stiff; add 2 tablespoons sugar. Spread on top of custard; place
under broiler until golden brown. Serves 6. |
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