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Chef Don's
Favorite Dessert Recipes
Roasted Pumpkin Custard
6-8 Servings
1 medium Sugar Pumpkin
6 Eggs
2 cups Heavy Cream
3/4 cup Brown Sugar
1 Tbsp. Molasses
1 tsp. Fresh Nutmeg, grated
1 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Cloves, ground
1 tsp. Salt
Preheat oven to 350°. Cut the top off of the
pumpkin about 1-2 inches from the top. Turn the pumpkin over and slice
some pumpkin from the bottom to make it level. Slice as little off as
you can, trying not to expose the flesh. Scoop out the seeds and
strings from the pumpkin and roast if desired. Now scoop out most of
the pumpkin flesh, making sure to leave enough flesh inside of the
pumpkin so the walls will be sturdy. Roast the pumpkin flesh until soft
and puree. Simmer the cream. Combine the eggs, sugar, molasses and
spices in a bowl. Combine the egg mixture and the cream by adding a
little cream to the eggs at a time so the eggs will temper and not
scramble. Add the pumpkin to the eggs and cream and combine well. When
all of the ingredients have been combined pour into the pumpkin shell
replace the top and place on a sheet pan. Bake for 60-90 minutes or
until the custard has set. Remove from the oven and chill. Serve on a
platter surrounded by Maple Sugar Cookies.
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