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Mini-Garlic Pumpkin Custard

Mini-Garlic Pumpkin Custard

Author:
Serves: 6

Ingredients
  • 6 Wee Bee Little Pumpkins- with lids capped and seeds removed
  • 4 cloves garlic, minced
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups half/half
  • pinch nutmeg
  • ¼ tsp each salt & pepper
  • 4 large eggs, lightly beaten
  • ½ cup grated asiago cheese, mozzarella or gouda
  • diced bacon or ham (optional)
  • green onion curls for garnish (optional)

Instructions
  1. Preheat oven to 350 degrees
  2. Prepare pumpkins and their lids by removing seeds and coating flesh lightly with olive oil, set aside
  3. Over med-low heat, brown garlic in butter with flour, whisking constantly until garlic is golden.
  4. Pour half/half in with seasonings and continue stirring brskly as mixture begins to boil
  5. After 3-5 minutes, turn off heat and stir in eggs, cheese, (optional ham/bacon) and addtional salt or pepper to taste.
  6. Pour egg mixture evenly into raw pumpkin shells, then place shells onto baking sheet
  7. Bake 30-40 minutes until mixture is bubbly, golden and slightly puffed up
  8. Pumpkin flesh should be fork tender. Replace lids and serve hot or at room temperature garnish with curls of green onions
  9. Variations – Bake pumpkin lids with filled shells, they are edible too and will look the same as the pumpkin shells when served