Tinfoil Chef

It’s getting colder out and that brings on more thoughts of baking things if only just to have an excuse to start the oven. Never mind the fact that doing so often means baking and baking means assorted goodies for all. Next thing you know you’re wishing you’d bought the ingredients in bulk at one of those wholesale places.

Anyway, this recipe for pumpkin crunch custard is a dessert recipe that’s just made for the job. Not only do you get to crank up the oven for around 45 minutes or so but when it’s all done you’ve got a great snack to munch on. Preheat the oven to 325 and let’s get started.

For the custart part, beat 3 large eggs and then add a can of pumpkin, a can of evaporated milk, 3/4 cup of brown sugar (packed) 2 teaspoons of pumpkin pie spice and a teaspoon of vanilla and mix until it’s all blended well.

To make the crunch topping, add 3 tablespoons brown sugar(packed), 2 tablespoons of all-purpose flour, 1/4 teaspoon of ground cinnamon. Add 4 teaspoons butter cut into small pieces and cut it in with a fork (or pastry blender) until it resembles coarse crumbs and then stir in 1/3 cup of chopped pecans.

Pour the custard mixture into an ungreased 2 quart baking dish and bake for 45 minutes or until the sides begin to set. At that point, remove the custard from the oven and sprinkle with the topping mix. Bake another 35 to 40 minutes or until it passes the knife test. Cool on a wire rake and searve warm or at room temperature. It’ll keep in the refrigerator 5 days but you’ll probably not have it around that long.

Technorati Tags: custard, pumkin crunch custard, recipe, pumpkin recipe, pumpkin dessert

Be Sociable, Share!

•