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Squash Custard
Created by admin, Tuesday, 01 May 2007
Description
6 servingsIngredients
2 tablespoons crisco all-vegetable shortening or 2 tablespoons crisco stick, melted
3 cups mashed cooked butternut, hubbard, or buttercup squash
1/4 cup half-and-half or light cream
2 eggs, slightly beaten
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups mashed cooked butternut, hubbard, or buttercup squash
1/4 cup half-and-half or light cream
2 eggs, slightly beaten
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Methods/steps
preheat oven to 350°F.
brush a 1-quart casserole lightly with crisco. combine melted crisco, squash, half-and-half, eggs, flour, brown sugar, lemon peel, salt, and pepper and turn into the greased casserole. place in a pan of hot water.
bake at 350°F for 1 hour or until firm in center.
Reviews
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