Wednesday, October 22, 2008

Pumpkin Custard

* 2 cups pumpkin, sieved
* 1 cup soft bread crumbs
* 2 eggs, separated
* 1½ cups milk
* 1 cup sugar
* 3 tblsps. butter, melted
* ¼ tsp. salt
* 1 tsp. orange flavoring

Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake in a slow oven (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff, spread on top of custard and brown lightly.

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