Canned Squash Personal Custards

by on March 14, 2014 » Add the first comment.
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Start with Grandpa’s recipe for BASIC CUSTARD

Cynthia and I canned about four dozen jars of squash that we grew in our garden. www.urbanfarm.info – this is a fairly easy recipe that will allow you to make custard for breakfast throughout the year.

Basic crust . Makes 1 9-inch pie crust or four ramekins
1 1/2 cups graham cracker crumbs
6 tablespoons butter, softened
1/3 cup white sugar

Directions

Mix crumbs, butter, and sugar in a bowl.
Press mixture into individual ramekins.
Use a spoon to press the crumbs to the bottom and sides
Refrigerate at least 1 hour before filling.

Since our pieces of squash were pressure cooked at 10 psi for 90 minutes, it is soft enough that it doesn’t need any more processing.

One jar squash, about 2 cups
Mash squash into purée
Use Basic Custard recipe, MINUS 1/4 C milk – because of the liquid contained in the squash.

1/4 teaspoon ground cloves

Mix all dry ingredients
Mix in all other ingredients

Cook at 400° for 30 minutes
Reduce heat to 300 and bake 30 minutes
Let cool on wire rack for one hour at least
Serve immediately or refrigerate. Do not freeze.

For a Breakfast Custard you don’t need a pie shell. If you want to use this for something similar to pumpkin pie, just use a pre-made 9 inch deep dish pie shell and process as above.

Find more like this: Grandpa's Use Only

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